Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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: 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.