BJ's Asian Chopped Salad Recipe: Crispy Celery Crowns Over Creamy Sesame Dressing

BJ's Asian Chopped Salad delivers the perfect balance of textures and flavors—crisp celery crowns, tender chicken, and crunchy noodles all tossed in a creamy sesame-ginger dressing. This restaurant-quality salad brings the signature BJ's taste home with fresh romaine, sweet carrots, and edamame for a satisfying crunch.

The secret lies in perfectly crisping the celery and chicken while keeping the dressing rich and smooth.

What sets this recipe apart is the attention to texture contrast—crispy fried noodles, tender chicken, and fresh vegetables create every bite exciting. The dressing, made with sesame oil, soy sauce, and a touch of honey, ties everything together with its perfect balance of sweet, savory, and umami.

Prep ahead to maximize freshness while maintaining that restaurant-style presentation.

By the time you assemble this salad, you'll have a vibrant, flavorful dish that's as impressive to look at as it is to eat. The crispy celery crowns add a satisfying crunch, while the creamy dressing coats every ingredient for a cohesive bite.

This is the kind of salad that transforms a simple lunch into a memorable meal.

Perfect for meal prep or serving as a main course, this salad keeps well for up to 2 days in the refrigerator. The key is storing components separately until ready to toss, ensuring maximum freshness and texture. Let's recreate this BJ's favorite at home!

Ingredients for bj's asian chopped salad

Crispy fried noodles, tender chicken, and fresh veggies—this salad brings BJ's restaurant magic home.

The celery crowns are the star here—fresh, crisp stalks make all the difference. Grab organic celery from Trader Joe's if you can; it's sweeter and more tender. For the chicken, boneless, skinless breasts work best—cut them into even cubes so they cook perfectly. The romaine should be bright green with crisp leaves, not wilted or yellowing. If your carrots are tough, peel them first for better texture. Edamame? Frozen is fine, just thaw and drain before using.

No sesame oil? Toasted sesame seeds plus a neutral oil work in a pinch, though the flavor won't be identical. The dressing can handle agave nectar instead of honey if you're avoiding refined sugar. For the noodles, rice vermicelli is ideal, but any thin noodle will do. If you can't find fresh ginger, powdered works at half the amount. The key to crispy celery? Blanch in boiling water for 30 seconds first—it keeps them from getting soggy when tossed with the dressing.

Store components separately to keep everything crisp. The fried noodles stay crunchy for 1 day in an airtight container, while the chicken and veggies hold up for 2 days if wrapped tightly. The dressing keeps for 5 days in the fridge—make extra for sandwiches! Assemble just before serving so the celery stays crispy. This salad is a crowd-pleaser—double the batch for parties—and reheats beautifully for lunch the next day.

Step-by-step instructions for BJ's asian chopped salad

Here's how to create that perfect balance of crispy, creamy, and fresh flavors everyone loves.

Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Add the 4 oz rice noodles in a single layer and fry for 2-3 minutes, stirring constantly, until they turn a beautiful golden brown and become crispy. Watch carefully—they cook fast and burn easily.

Transfer the crispy noodles to a paper towel-lined plate to drain excess oil. Set aside for now—they'll stay crispy while you finish the other components. This step creates that satisfying crunch that makes the salad special. Don't skip draining the oil completely or your dressing will become greasy.

In the same skillet (no need to clean it—the fond adds flavor), add 1 tablespoon sesame oil and heat over medium heat. Add the 1 lb boneless chicken breast cut into 1-inch cubes and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned.

Remove the chicken and set aside. In the same pan, add 4 whole celery sticks cut into 1-inch pieces, 2 medium carrot sticks julienned, and the 1 cup shelled edamame. Cook for 3-4 minutes until the celery softens slightly and the carrots begin to caramelize. Season with 0.25 teaspoon black pepper and 0.5 teaspoon salt right away—this builds flavor into the vegetables.

In a small bowl, whisk together the 0.5 cup soy sauce, 2 tablespoons honey, 2 tablespoons sesame oil, 3 cloves garlic minced, and 1 tablespoon freshly grated ginger root. The mixture should be smooth and slightly thick. Taste and adjust seasoning—you might want to add a pinch more salt if using low-sodium soy sauce.

Slowly whisk in 2 tablespoons water (not listed in ingredients but essential for consistency) until the dressing reaches a creamy, pourable texture. This dressing is the heart of the salad—don't rush the whisking or it'll be lumpy. The balance of sweet, salty, and umami flavors comes together here, so taste as you go.

In a large bowl, combine the 6 cups chopped romaine lettuce, cooked chicken, and vegetable medley. Drizzle with half of the creamy sesame dressing and toss gently to coat everything evenly. The lettuce should be lightly dressed but still vibrant—you'll add more dressing at serving.

Sprinkle the crispy rice noodles over the top and toss again just to distribute them. Here's where it gets exciting—add the remaining dressing and toss everything together. The contrast of crispy noodles, tender chicken, fresh vegetables, and creamy dressing creates that perfect bite in every mouthful.

Transfer the salad to serving plates and sprinkle with 1 tablespoon toasted sesame seeds right before serving. The seeds add texture and a nutty aroma that ties everything together. Serve immediately while the noodles are still crispy and the dressing is at its best consistency.

This salad keeps well for 2-3 hours at room temperature, but the crispiness diminishes over time. For the best experience, assemble just before serving. The combination of textures and flavors makes this salad irresistible—crispy, creamy, fresh, and perfectly balanced.

Essential equipment for bj's asian chopped salad

Skillet Essentials

You'll need a large non-stick skillet (I love my 10-inch All-Clad) for frying the noodles and cooking the chicken. The non-stick surface prevents sticking and makes cleanup easier—trust me, this is a game-changer for crispy results.

For the celery crowns, a sharp chef's knife (I recommend Victorinox Fibrox) ensures clean cuts that hold their shape better. 🔪

Frying Tools

Invest in a slotted spoon (like OXO Good Grips) to drain the fried noodles without losing their crispiness. I also keep a paper towel-lined plate nearby for immediate draining—this prevents soggy noodles. A thermometer (like Thermoworks Smoke) helps monitor oil temperature between 350-375°F for perfect frying.

Prep Station

A large cutting board (I use John Boos Teak) gives you space to prep all vegetables simultaneously. For the dressing, a small mixing bowl and whisk (like Kuhn Rikon) ensure smooth, lump-free results.

I also keep a microplane handy for fresh ginger—it's faster than grating and gives finer texture. 🌿

Optional Upgrades

For extra crispiness, a deep fryer (like Presto 01215) lets you fry larger batches of noodles at once. A mandoline (I use Benedict 15-inch) makes perfect julienne carrots in seconds. For presentation, clear glass bowls (like Pyrex) show off the vibrant colors beautifully when serving.

Budget-Friendly Swaps

No fancy tools? A cast iron skillet works great for frying if seasoned properly. Use a sharp paring knife for vegetables if you don't have a chef's knife.

For the dressing, a fork works fine for whisking—just mix vigorously. The key is keeping everything clean and organized while you work. 💰

Frequently asked questions