Yield: 1 serving.

Mai Tai Salad:

2 Tbsp. Thai sweet chili sauce

2 Tbsp. dark soy sauce

¼ cup rice wine vinegar

2 tsp. sesame oil

⅓ cup Napa cabbage, shredded

1 Tbsp. red bell pepper, julienne

1 Tbsp. English cucumber, julienne

1 Tbsp. golden pineapple, julienne

1 Tbsp. green onion, finely chopped

The Flat Crisp:

4 oz. Brakebush Brothers Ginger Teriyaki Chicken Strips

1 flatbread

½ tsp. olive oil

2 Tbsp. Korean BBQ sauce

¼ cup mozzarella cheese, shredded

2 Tbsp. onion, fire-roasted

2 Tbsp. carrots, matchstick

2 Tbsp. snow peas, cut in half

1 Tbsp. red pepper, julienne

1 Tbsp. green onion, finely cut

To make the salad, combine all ingredients in a bowl and toss gently. Brush flatbread with olive oil. Follow with the BBQ sauce. Top with shredded mozzarella and chicken. Arrange vegetables neatly and fire in a 450°F oven until golden brown and crispy. Cut flat crisp and arrange on a platter. Place salad in a martini glass in center of platter to serve.

Related Recipes:

• Dubliner Stuffed Chicken Breast
• Parisian Walnut-Dijon Chicken
• Farm Stand Grilled Chicken Focaccia