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: pre-heat event to 190degres. slice chicken breasts thinly to 2 slices. marinate meat with olive oil, slat, pepper, lemon juice in bowl (meat can also be marinated few hours before). slice tomatoes in halves. put chicken and tomatoes in oven trays and cook for about 20min until cooked on a chopping board dice cucumber and red onion. slice 8 thin slices of the lemon. in blender put corn and almond milk and mix until thick paste in a bowl to put slice chicken breast, quarter of diced cucumber, 2 half roasted tomato, basil leaves for decoration with sunflower seeds and red onions, season to taste (salt, olive oil, cracked pepper and lemon juice).