BJ's Asian Chopped Salad Recipe: Crispy Celery Crown Over Tangy Peanut Dressing Bliss

BJ's Asian Chopped Salad delivers the perfect balance of crunchy vegetables, savory protein, and that signature tangy peanut dressing we all crave. 🔥 The secret lies in perfectly crisp-tender celery and carrots that stand up to the bold flavors, while the protein—whether grilled chicken, shrimp, or tofu—adds substance without overpowering the dish.

This isn't your average salad; it's a restaurant-quality meal you can recreate at home with simple techniques and fresh ingredients.

The foundation of this salad is the dressing—a smooth, nutty peanut sauce with a hint of spice that ties everything together. I've perfected a version that's creamy yet light, with just enough tang to cut through the richness of the protein.

The vegetables should be cut uniformly for even texture, and the celery crown (the signature topping) needs to be crispy enough to hold its shape while adding that satisfying crunch in every bite.

What you'll end up with is a vibrant, flavor-packed salad that's as satisfying as it is visually appealing. The colors pop with red cabbage, shredded carrots, and fresh cilantro, while the peanut dressing glistens over the crisp vegetables and protein.

It's the kind of dish that feels indulgent yet balanced, perfect for lunch or dinner when you want something fresh but still hearty.

Whether you're serving this as a light main course or a side dish for a larger meal, the assembly is straightforward. Layer the ingredients thoughtfully, starting with the base vegetables, adding the protein, and finishing with the crispy celery crown and a drizzle of dressing.

The result is a salad that's as impressive on the plate as it is delicious in your mouth.

Ingredients for bj's asian chopped salad

These fresh ingredients bring BJ's iconic salad to life with crispy celery crowns and tangy peanut dressing.

The celery crown is the star—thick-cut sticks (about 3 inches long) fry up crispy in just 2-3 minutes. Trader Joe's has pre-cut celery sticks that save time, but whole celery works too if you slice it yourself. For the carrots, grab the baby carrots if you're short on time—they're uniform and sweet. Red cabbage should be vibrant purple; if it's yellowing, skip it. Fresh cilantro makes all the difference here—Mexican markets often have the best bunches, but any grocery store's produce section works. I always grab extra because half gets torn for garnish.

No peanut butter? Almond butter works in a pinch, though it's nuttier. Soy sauce substitutes: tamari for gluten-free or coconut aminos for a milder taste. The sesame oil is non-negotiable for that signature aroma—Kadoya is my go-to brand, but any Asian market will have good options. Short on lime? Lemon juice works at 1.5x the amount. For the protein, grilled chicken is classic, but pan-seared shrimp or baked tofu both shine here. Just make sure it's diced small enough to mix evenly with the veggies.

Celery crowns stay crispy for about 2 days if stored in an airtight container—keep them separate from the dressing. The peanut dressing keeps for 5 days in the fridge, but the texture gets gummy after 3. I double the dressing batch and freeze half in ice cube trays for quick salads later. The raw veggies hold up for 4 days if wrapped in paper towels to absorb moisture. For assembly, keep everything separate until serving—crispy crowns lose their crunch if mixed too soon.

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

Here's how to make that iconic crunchy celery crown and tangy peanut dressing—just like BJ's!

Cut the 4 whole celery sticks into 1-inch pieces, keeping the leaves attached. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Add the celery in a single layer and fry for 3-4 minutes, stirring occasionally, until the edges turn deep golden brown and crispy.

Here's the thing—don't overcrowd the pan. If you need to work in batches, let the oil return to temperature between batches. The celery should be crisp enough to stand up to the salad's weight. Drain on paper towels and sprinkle immediately with ½ teaspoon black pepper while still hot.

Julienne the 3 whole carrots lengthwise into thin strips (about ¼-inch thick) and shred the 2 cups red cabbage into thin ribbons. Toss both in a large bowl with the ½ cup chopped cilantro leaves and 1 teaspoon salt. Give everything a good mix so the cabbage softens slightly and the flavors start to meld.

I like to let this sit for 5 minutes while I make the dressing—just enough time for the cabbage to wilt slightly and release its juices. This makes the salad more tender without sacrificing that satisfying crunch from the celery and carrots.

In a small bowl, combine the ½ cup creamy peanut butter, ¼ cup soy sauce, 1 tablespoon honey, 2 tablespoons lime juice, and 1 tablespoon sesame oil. Whisk vigorously until completely smooth—you should end up with a thick, glossy sauce.

Now add the 2 minced garlic cloves and whisk again. Taste and adjust—if it needs more tang, add another ½ tablespoon lime juice. If it's too thick, thin with 1-2 teaspoons water. This dressing is the heart of the salad, so don't skimp on the flavor.

Add the fried celery crowns and carrot julienne to the cabbage mixture. In a separate bowl, toss the 1 lb diced grilled chicken breast with 1 tablespoon sesame seeds to keep it warm and add texture. Combine everything in the large bowl and pour the peanut dressing over the top.

Gently toss everything together—just until the dressing coats the vegetables and chicken evenly. The salad should look vibrant with deep red cabbage, bright orange carrots, and crispy green celery crowns. If it seems dry, add another 1 tablespoon lime juice to loosen things up.

Transfer the salad to a serving platter and garnish with additional sesame seeds and chopped cilantro. Serve right away while the celery crowns are still crispy—this salad loses its crunch fast once assembled. The perfect bite should deliver that satisfying crunch from the celery, the creamy peanut dressing, and the fresh crunch of the cabbage and carrots.

Real talk: This salad keeps well for 2 hours at room temperature, but the celery crowns will start to soften. For the best experience, make it fresh and serve immediately. Pair with warm dumplings or spring rolls for an authentic BJ's-style meal!

Regional styles of this bj's asian chopped salad

Midwest Crispy Style

In the Midwest, this salad often features extra-crispy celery crowns fried in peanut oil instead of vegetable oil—this adds a deeper nutty flavor that complements the peanut dressing.

I've found that using 1 tablespoon of crushed peanuts mixed into the celery crowns before frying creates a textural contrast that's pure Midwest comfort food. 🥜

Another signature touch is the addition of crispy fried wonton strips on top, which gives it that extra crunchy layer you won't find in other regional versions.

These are made by cutting wonton wrappers into strips and frying them until golden. Serve with extra sesame seeds for that authentic BJ's touch.

West Coast Lightness

The West Coast version leans into lighter, fresher ingredients—think avocado slices and edamame mixed into the salad for extra protein and creaminess. I swap out half the red cabbage for shredded purple cabbage to add more visual appeal and a slightly sweeter taste. 🥑

For the dressing, I reduce the peanut butter slightly to ¼ cup and add 1 teaspoon of rice vinegar to balance the flavors with a touch of acidity.

This keeps the salad feeling fresh and light, perfect for California's warm climate. Garnish with extra cilantro and a sprinkle of toasted sesame seeds for that signature finish.

Southern Spice Kick

In the South, this salad gets a spicy twist with 1 teaspoon of sriracha or hot sauce mixed into the peanut dressing. I also add diced jalapeños to the vegetable mix for an extra kick of heat.

The Southern version often includes crispy fried chicken instead of grilled, giving it that extra crunch and richness. 🌶️

For a true Southern touch, serve this salad with hush puppies on the side. The contrast between the crispy, savory hush puppies and the tangy, spicy salad is a match made in Southern heaven. This version is perfect for those who love a little heat with their crunch.

Pacific Northwest Freshness

The Pacific Northwest version focuses on ultra-fresh, local ingredients. I use shredded kale mixed into the cabbage for extra nutrients and a peppery bite. The dressing is lighter here, with 1 tablespoon of honey reduced to ½ tablespoon to keep it from being too sweet. 🌿

For protein, I often use grilled salmon instead of chicken, which pairs beautifully with the Asian-inspired flavors. Garnish with extra cilantro and a sprinkle of toasted pumpkin seeds for a local, nutty crunch. This version is all about freshness and balance, perfect for the Pacific Northwest's mild climate.

Frequently asked questions