Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in small saucepan, whisk together oil, chicken stock, lemon juice, half each of the basil and oregano (or all, if using dried), the jalapeno, mustard, salt and pepper; remove 2 tbsp and set aside. place saucepan over low heat to warm vinaigrette. cut onion into 1/2 inch thick rounds. brush both sides of onion and chicken with reserved vinaigrette. place on greased grill over medium heat; cook for 6- 7 minutes per side or until chicken is no longer pink inside. cut chicken into 1/2 inch thick slices. separate onion into rings. in salad bowl, toss together chicken, onion, salad greens and warm vinaigrette until coated. sprinkle with feta chees and remaining fresh basil and oregano. serve immediately.

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.