Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: score the chicken several times and rub the curry paste into each cut. cover and let chill overnight. when ready to cook, heat a wok over medium heat, then add the chicken and cook for 5-6 minutes, turning once of twice, until cooked through. keep warm. heat a separate wok, then add 1 tablespoons of the oil. add the napa cabbage, bok choy, and savoy cabbage and stir-fry until just wilted. add the remaining oil, shallots, and garlic and stir-fry until just tender, but not browned. add the vinegar, chili sauce and soy sauce. remove from the heat. arrange the stir-fried vegetables on four serving plates. slice the chicken and arrange on top of vegetables and drizzle the hot dressing over the dish. serve immediately.

Target recipe: cut cooked chicken into bite-sized cubes to fill 3 cups and place in large bowl. add celery, pineapple, oranges, grapes and nuts. toss. in small bowl, mix yogurt, mayonnaise and lemon juice with a fork. add the dressing to the chicken mixture and gently toss.