Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl, combine chopped cooked chicken, onion, celery, almonds and cilantro. in a seperate small bowl, whisk together mayo, sugar, soy sauce, pepper, and if needed, salt. pour dressing over salad mixture and toss well to evenly mix. chill before serving.

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.