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: combine all ingredients except chips. in a casserole dish, place ½ of the crushed potato chips. (see note below). add the chicken salad mixture. top with the remaining chips. bake at 350-450 for 15 to 25 minutes or until hot and bubbly. note: i actually don't divide the potato chips. i only use about half of the chips called for in the recipe -- and skip the bottom layer. i only put the crushed chips on the top of the casserole. this is just personal perference. i wanted to submit the recipe the way it was written and the way i made it when i first found it. note: crushed corn flake cereal can be used in place of the potato chips.