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.
Notes
Make it Lazier
If you aren't feeling up to messing with chicken today, you can just use some cut/shredded rotisserie chicken.