If you're on the hunt for a salad that’s vibrant, satisfying, and bursting with flavour, look no further than this **Chinese Chicken Salad**. With its combination of tender chicken, crisp vegetables, edamame, and ramen noodles, all tossed in a savoury dressing, this salad is as delicious as it is refreshing.

Whether you enjoy it as a hearty meal or a side dish, it’s a crowd-pleaser every time. Plus, it’s quick to make and packed with texture—perfect for weeknight dinners, meal prepping, or bringing to gatherings.

I’ve made this salad so many times over the years, and it’s always been a hit—whether at family dinners, potlucks, or even regattas (yes, you read that right—we eat this at regattas!). The best part? It’s super customizable. Don’t like something? Leave it out. Want to add extra crunch? Go for it! It’s the kind of dish that works for any occasion and is always fun to make.

Let’s break down the recipe so you can make it at home, too!

Ingredients You’ll Need:

For the Salad:

2 boneless, skinless chicken breasts (or thighs)
2 cups bean sprouts
1 cup shredded carrots
1/2 cup mini corn (canned or fresh, sliced into rounds)
1 cup edamame (shelled, frozen or fresh)
1/2 cup snow peas, trimmed
2 packs of ramen noodles (discard the seasoning packet)
1/4 cup chopped peanuts (for garnish)
2 green onions, sliced (for garnish)

For the Dressing:

1/4 cup soy sauce (low-sodium preferred)
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey (or maple syrup for a vegan version)
1 tablespoon fresh lime juice (optional, but adds a lovely zing)
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1 garlic clove, minced
1 tablespoon peanut butter or almond butter (optional, but adds creaminess)
1 teaspoon sesame seeds (optional, for garnish)

Instructions:

1. Cook the Chicken:

Start by cooking the chicken. Heat a little oil in a medium skillet over medium heat. Season the chicken breasts (or thighs) with salt and pepper, and cook them for about 6-7 minutes per side until they’re cooked through and no longer pink in the center. Once the chicken is done, remove it from the pan and let it rest for a few minutes before shredding it into bite-sized pieces with two forks. Set it aside.

2. Prepare the Ramen Noodles:

While the chicken is cooling, cook the ramen noodles according to the package directions, but do not use the seasoning packet—we’ve got a better dressing planned! Once the noodles are cooked, drain them and rinse them under cold water to stop the cooking process. Set them aside to drain completely.

3. Blanch the Edamame and Snow Peas:

If you’re using frozen edamame, blanch them in boiling water for 2-3 minutes, then drain and rinse them under cold water to cool down. Similarly, trim the snow peas and blanch them in boiling water for about 1-2 minutes before draining and rinsing them under cold water. To make them a little fancier, slice the snow peas diagonally!

4. Make the Dressing:

In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and peanut butter (if you’re using it). Mix until everything is smooth and well combined. Taste the dressing and adjust as needed—add a bit more honey for sweetness or more soy sauce for saltiness. The dressing should have a nice balance of savoury, tangy, and slightly sweet flavours.

5. Assemble the Salad:

Now it’s time to bring everything together! In a large mixing bowl, combine the shredded chicken, bean sprouts, shredded carrots, mini corn, edamame, snow peas, and ramen noodles. Toss it all together to combine.

Pour the dressing over the salad and toss gently to coat everything evenly. You want every piece of veggie and noodle to get a little love from that tasty dressing.

6. Garnish and Serve:

Finish it off by garnishing with a generous sprinkle of chopped peanuts, sliced green onions, and a few sesame seeds if you have them. Serve the salad immediately, or refrigerate it for 15-20 minutes to let the flavours meld together.

Tips for the Perfect Chinese Chicken Salad:

Make Ahead: This salad is great for meal prep. You can assemble everything ahead of time (except for the noodles and peanuts), but be sure to add the dressing right before serving to keep the noodles from getting soggy.
Noodle Swap: Not a fan of ramen? No problem! You can use soba noodles or even rice noodles for a different texture.
Extra Crunch: If you like extra crunch, toss in some crispy wonton strips or toasted sesame seeds before serving.
Spicy Kick: Want a bit of heat? Add a few drops of sriracha or chilli garlic sauce to the dressing. It'll give the salad a nice spicy edge!
Vegan Version: Skip the chicken and use extra edamame or tofu instead. Swap out the honey for maple syrup to keep the salad fully plant-based.

Why You’ll Love This Salad:

This Chinese Chicken Salad is packed with a balance of fresh veggies, protein, and carbs—making it the perfect meal or side. The combination of textures, from crunchy edamame to soft chicken and chewy ramen noodles, makes each bite more exciting than the last. Plus, the homemade dressing ties it all together with its savoury, tangy flavour that’s a total crowd-pleaser.

It’s the perfect dish for meal prep (my family swears by it for busy weeks), and it's easy to transport for picnics, potlucks, or even regatta weekends (seriously, this has become a staple for our boating crew). Whether you’re looking for a light meal or a refreshing side to pair with dinner, this salad won’t disappoint.

Give it a try, and let me know what you think—happy cooking!

Chinese Chicken Salad