Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the chicken, sesame oil,chili sauce, garlic, ginger,and lime juice in a bowl. cover and refrigerate for 2 hours, tossing once. cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side. cool slightly, then cut into thin strips. place in a large bowl; add the cabbage, snow peas, scallions, bell peppers and cilantro; reserve. prepare the dressing: place all the dressing ingredients in a blender;process on high until smooth.adjust the seasonings to taste. makes 1 cup. refrigerate, covered, until ready to use. toss the salad with 1/3 cup of the dressing or as desired. transfer to a serving bowl and serve immediately. *extra dressing may be stored in the refrigerator for two days.

Target recipe: remove peel from lime in wide strips. add peel, plus juice from lime, chicken broth, coconut milk, ginger, fish sauce and chili sauce to a large saucepan. cover, bring to a simmer and cook for 15 minutes. strain soup into another pot, discarding any solids. bring soup back to a simmer, then add chicken and green onions. cook 3 to 5 minutes or until chicken is cooked through. garnish with coriander, basil or mint leaves if desired.