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: empty the cans of chicken into a large salad bowl, breaking up large chunks. add the grapes, nuts, celery, oranges, and coconut. add salad dressing and mix lightly. refrigerate 1 hour if possible to allow flavors to blend. be sure to refrigerate any leftovers promptly. *i use whatever kind of nuts i happen to have on hand-- pecans, walnuts, cashews. all are good and bring their own unique flavor to the salad.