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: preheat oven to 450. put crisco, water and salt into a saucepan and bring to a rolling boil. add flour all at one time. beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. remove from heat. add eggs, one at a time, beating until mixture is thick and smooth. drop dough by heaping tsp 1-1/2 inches apart onto a greased cookie sheet. bake for 10 minutes. reduce heat to 350 and bake for 10 minutes more. remove to wire racks. for chicken sald filling: combine all ingredients. cut off tops of puffs and and pull out any soft moist dough. spoon chicken salad filling into puffs. replace tops. serve warm or room temperature.