Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine dressing ingredients and mix well. in a large bowl, combine vegetables and toss with half the dressing. divide vegetables onto 4 plates. in a non-stick skillet, heat sesame oil over medium heat. add chicken and stir-fry for 3 minutes. add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. stir in peanuts. top each plate of vegetables with warm chicken and peanuts. drizzle with remaining dressing. serve immediately.

Target recipe: preheat oven to 375°. in a large bowl, mix together all ingredients, except the cheese and potato chips. spray a 9x13 casserole with nonstick cooking spray. put chicken salad mixture in casserole. top with cheese, then crumbled potato chips. bake uncovered for 25 - 30 minutes until bubbly around the edges.