I don’t know if you’ve ever been to BJ’s (the same place that invented the pizookie), but they have some seriously good food! I tried a bite of their asian chicken salad, and I knew I had to figure out how to make it myself. The chicken has a delightful rub that gives it a stand-out flavor that can work in a variety of dishes. I like to use the leftovers for wraps and quesadillas. The honey-ginger vinaigrette is bright and sweet with a hint of savory nuttiness.
Everything comes together pretty quickly, in about 45 minutes. You can always make the dressing and salad mixture up to 3 days ahead of time to cut down on how long your lunch or dinner will take on the day you cook the chicken. Or, if you don’t feel like cooking up chicken today, don’t fear! You can just use rotisserie chicken or some chicken strips to cut back on prep work! The blend of vegetables with the crunch of fried wonton strips makes the salad a perfect blend that will have you craving more with every bite. Thank goodness this recipe makes so much of the salad, because you will want to eat it nonstop!
Ingredients
Chicken
- 2 lbs chicken breasts *See notes if you can’t be bothered with chicken
- 3 Tablespoons olive oil – divided, canola or vegetable oil also works
- 1 teaspoon salt
- 1 teaspoon chicken stock powder
- ½ teaspoon pepper
- ¾ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 pinch red pepper flakes
- 1 pinch dried parsley
Honey Ginger Vinaigrette
- ⅓ Cup olive oil
- ¼ Cup rice vinegar
- 3 Tablespoons honey
- ¾ teaspoons salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ¼ teaspoon sesame oil
Salad
- 1 8 oz pack of spring mix
- 1 pack coleslaw mix
- 1 pack chopped romaine hearts (5-7 leaves chopped, if you have a head sitting in the fridge)
- 1 red bell pepper
- 3 green onions
- 1-2 Tablespoons Red onion (A very small section of the onion)
- ¼ Cup Cilantro About a third of a bunch
Additional Toppings
- Fried wonton strips
- Mandarin orange slices (I use canned ones)
- Sesame seeds
How to Make It
Chicken
- Start heating a large frying pan on medium-high. Make sure that your chicken is only about 1 inch thick by either flattening it with your hand or cutting it in half longways (along the side so that it cooks quickly and evenly).
- Add 1 tablespoon of oil to the chicken. Then add spices (salt, bullion powder, garlic, pepper, paprika, chili powder, red pepper flakes, and parsley), coating the breasts evenly. I like to put everything in a bowl and toss or toss it around until it looks good to me.
- Add chicken to the pan, laying it away from you so you don’t get burned! Let cook until golden brown, about 5 minutes. Then flip the chicken and let it cook for another 5-ish minutes, reducing the heat if necessary. If you are struggling to get the chicken to cook through, try putting a lid on the pan. You may need to work in batches.
- When your chicken is cooked (internal temperature of 165℉), place it on a plate or cutting board and let it rest for at least 5 minutes before cutting into bite-sized pieces.
Honey Ginger Vinaigrette
- In a small bowl or a blender, add all the dressing ingredients (olive oil, rice vinegar, honey, salt, pepper, ground ginger, and sesame oil).
- Beat vigorously to combine. If you are blending for a lazily well-textured dressing, blend until the mixture is lighter in color and emulsified.
Salad
- Prepare the bell pepper by cutting it into thin strips (about ½ an inch thick or less). Mince the red onion or cut it into very thin strips. Slice green onions and chop the cilantro, and place them in a small bowl for later.
- In a very large bowl (like, the biggest one you have), add the romaine, spring mix, coleslaw, sliced green onion, and chopped cilantro. Mix until evenly distributed.
- Add onions and bell peppers. You can mix them in to serve with them on top (they will fall down).
- Serve topped with chicken, dressing, mandarin orange slices, wonton strips, and a sprinkling of sesame seeds.
Variations
Make it Lazier
If you aren’t feeling up to messing with chicken today, you can just use some cut/shredded rotisserie chicken.
Make it Crispy
You can use chicken strips if you want a lazy, minimal prep option. You might want to ditch the wonton strips if you choose crispy chicken.
Get Fruity
If you don’t like mandarin oranges, or you just don’t feel like eating them right now, you can also use chopped pineapple (canned or fresh).
Storage
To store the salad, you will want to keep the chicken, vinaigrette, and toppings separate from the rest of the salad. The onion and bell peppers can be stored in an airtight container, all mixed together. Store the chicken, vinaigrette, and toppings in their own airtight containers. You can store the salad and ingredients in the fridge for up to 5 days.
Final Thoughts
Get ready to enjoy this salad in the spring and summer; it’s perfect for when the weather gets warm, and you are trying to keep the house (and yourself) cool. Whether you are making the chicken with the rub or feeling a low-effort protein option, this salad is perfect for those weekdays when you just want something fresh. Salty, sweet, tangy, and savory, this salad has it all. I hope you enjoy it!
Copycat BJ’s Asian Chicken Salad
Ingredients
Chicken
- 2 lbs chicken breasts *See notes if you can't be bothered with chicken
- 3 Tablespoons olive oil divided, canola or vegetable oil also works
- 1 teaspoon salt
- 1 teaspoon chicken stock powder
- ½ teaspoon pepper
- ¾ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- 1 pinch red pepper flakes
- 1 pinch dried parsley
Honey Ginger Vinaigrette
- ⅓ Cup olive oil
- ¼ Cup rice vinegar
- 3 Tablespoons honey
- ¾ teaspoons salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ¼ teaspoon sesame oil
Salad
- 1 8 oz pack of spring mix
- 1 pack coleslaw mix
- 1 pack chopped romaine hearts 5-7 leaves chopped, if you have a head sitting in the fridge
- 1 red bell pepper
- 3 green onions
- 1-2 Tablespoons Red onion A very small section of the onion
- ¼ Cup Cilantro About a third of a bunch
Additional Toppings
- Fried wonton strips
- Mandarin orange slices I use canned ones
- Sesame seeds
Instructions
Chicken
- Start heating a large frying pan on medium-high. Make sure that your chicken is only about 1 inch thick by either flattening it with your hand or cutting it in half longways (along the side so that it cooks quickly and evenly).
- Add 1 tablespoon of oil to the chicken. Then add spices (salt, bullion powder, garlic, pepper, paprika, chili powder, red pepper flakes, and parsley), coating the breasts evenly. I like to put everything in a bowl and toss or toss it around until it looks good to me.
- Add chicken to the pan, laying it away from you so you don't get burned! Let cook until golden brown, about 5 minutes. Then flip the chicken and let it cook for another 5-ish minutes, reducing the heat if necessary. If you are struggling to get the chicken to cook through, try putting a lid on the pan. You may need to work in batches.
- When your chicken is cooked (internal temperature of 165℉), place it on a plate or cutting board and let it rest for at least 5 minutes before cutting into bite-sized pieces.
Honey Ginger Vinaigrette
- In a small bowl or a blender, add all the dressing ingredients (olive oil, rice vinegar, honey, salt, pepper, ground ginger, and sesame oil).
- Beat vigorously to combine. If you are blending for a lazily well-textured dressing, blend until the mixture is lighter in color and emulsified.
Salad
- Prepare the bell pepper by cutting it into thin strips (about ½ an inch thick or less). Mince the red onion or cut it into very thin strips. Slice green onions and chop the cilantro, and place them in a small bowl for later.
- In a very large bowl (like, the biggest one you have), add the romaine, spring mix, coleslaw, sliced green onion, and chopped cilantro. Mix until evenly distributed.
- Add onions and bell peppers. You can mix them in to serve with them on top (they will fall down).
- Serve topped with chicken, dressing, mandarin orange slices, wonton strips, and a sprinkling of sesame seeds.
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