Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sprinkle salt, pepper and poultry seasoning on both sides of chicken and place in roasting pan. cook for 1/2 hour at 350°f or until done. chop celery, green onion, bread and butter pickles, and zucchini and place in bowl. mix mayo, celery powder and parsley to other ingredients. when chicken has cooled, either string or chop into small pieces and place in bowl with other ingredients, chill if desired. just before serving cut up lettuce into small pieces and add to salad.

Target recipe: brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear. meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well. combine dressing, chili powder and cumin; mix well. to serve, divide lettuce mixture onto 6 serving plates. cut chicken crosswise into 1/2" thick slices; arrange over lettuce. drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving. reheat chicken or served chilled. lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.