Yield: 1 serving.
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
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.
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