Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl, combine all dressing ingredients; blend well, set aside. in large bowl, combine salad greens, bell pepper and zucchini, set aside. spray large non-stick skillet with non-stick cooking spray. heat over medium-high heat until hot. add chicken; cook and stir 4 to 6 minutes or until no longer pink. add dressing to skillet; cook and stir until thoroughly heated. spoon chicken over salad; toss gently to mix.

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.