Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preparation. 1. cream cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple until blended. 2. spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. invert chicken salad onto a cake stand, and remove plastic wrap. gently press chopped nuts onto sides of chicken salad. i added the 8 hours chill time to the cooking time -- it is just chill time.

Target 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.