Chicken Thai Bites over romaine and shredded rainbow cabbage, tossed with red peppers, cucumbers, shredded carrots, crunchy Asian noodles, and creamy Thai dressing. Finished with toasted sesame seeds, green onions, and cilantro.

Rinse and dry romaine; chop or tear into bite-sized pieces to yield about 6 cups. Place in a large mixing bowl.

Shred rainbow cabbage (or use pre-shredded). Add 2 cups to the bowl with romaine.

Core and thinly slice the red bell pepper into matchsticks (about 1 cup). Add to the bowl.

Slice the cucumber into half-moons or thin rounds (about 1 cup). Add to the bowl.

Add 1 cup shredded carrots and 1 cup crunchy Asian fried noodles to the bowl; toss lightly to combine and set aside until dressed.

Cut the chicken into 1-inch bite-sized pieces and pat dry with paper towels.

In a medium bowl, combine 2 tbsp soy sauce, 1 tsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, minced garlic, grated ginger, 1 tbsp vegetable oil, 1 tsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Whisk to dissolve sugar and cornstarch.

Add the chicken pieces to the marinade and toss to coat. Let marinate 15–20 minutes at room temperature or up to 1 hour in the refrigerator.

Heat a large skillet or nonstick pan over medium-high heat. Add a small drizzle of oil if needed. When hot, add the marinated chicken in a single layer (work in batches if needed) and sear 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C).

Remove chicken to a plate and let rest 3 minutes, then transfer to a cutting board and, if desired, cut larger pieces in half so all pieces are bite-sized.

In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tbsp sweet chili sauce, 1 tbsp peanut butter, 2 tbsp lime juice, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, and 1/2 tsp sriracha (if using).

Whisk until smooth. Add 1–2 tbsp water to thin to a pourable consistency. Taste and adjust: more lime for brightness, more sweet chili or honey for sweetness, or more sriracha for heat.

Pour the creamy Thai dressing over the prepared salad base (start with about 3/4 of the dressing), then toss gently but thoroughly so the cabbage and lettuce are evenly coated. Add more dressing if you prefer a creamier salad.

Top the tossed salad with the warm Chicken Thai Bites, distributing evenly.

Sprinkle toasted sesame seeds, sliced green onions, and chopped cilantro over the top. Finish with the remaining crunchy Asian noodles for extra texture, or reserve some to sprinkle at the table so they remain crisp.

Serve immediately with lime wedges on the side for squeezing over individual portions.

romaine lettuce

rainbow cabbage (shredded; mix of red and green cabbage)

red bell pepper

cucumber (English or Persian)

shredded carrots

crunchy Asian fried noodles (store-bought chow mein noodles)

boneless skinless chicken thighs or breasts

soy sauce

fish sauce

fresh lime juice

brown sugar

garlic (minced)

ginger (grated)

vegetable oil

cornstarch (for light coating)

salt

black pepper

mayonnaise

sweet chili sauce

peanut butter (smooth)

lime juice

rice vinegar

honey

water (to thin)

sriracha (optional, for heat)

toasted sesame seeds

green onions (thinly sliced)

fresh cilantro (chopped)

lime wedges (optional)

Thai Bites Salad

Make Thai Bites Salad Recipe in just 35m. Chicken Thai Bites over romaine and shredded rainbow cabbage, tossed with red peppers, cucumbers, shredded carrots, crunchy Asian noodles, and creamy Thai dressing. Finished with toasted sesame seeds, green onions, and cilantro.

Thai Bites Salad Recipe

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