Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small bowl, mix together olive oil, vinegar, salad supreme, oregano, and mustard. whisk until blended well. pour half of mixture in a large zip-top plastic bag; add chicken and refrigerate 30 minutes or longer, turning occasionally. chill remaining marinade to be used later. remove chicken from marinade; grill over medium hot coals for 12-15 minutes or until done. baste with marinade during cooking. toss mixed salad greens, and vegetables. arrange on 4 serving plates. thinly slice chicken. arrange one chicken breast on top of each plate of greens. whisk refrigerated marinade and drizzle over 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.