BJ’s Honey Crisp Chicken Salad Recipe (Copycat)

This is the salad that made me stop dismissing salads as boring. BJ’s Honey Crisp Chicken Salad is one of those dishes that somehow manages to be simultaneously light and indulgent – you feel good eating it, but you are also thoroughly satisfied when you finish. The combination sounds simple: crispy fried chicken, Honeycrisp apple slices, candied walnuts, and mixed greens with a honey mustard dressing. But the magic is in the texture contrast of every single bite. You get the crunch of fried chicken, the cool sweetness of fresh apple, the caramelized crunch of candied walnuts, and the creamy tang of honey mustard dressing all at once. I have been making this at home for years and it never gets old.

The key to getting this right at home is treating every component with attention. The chicken needs to be genuinely crispy – not just coated. The apples need to be Honeycrisp specifically because their sweetness and crunch is unlike any other variety. And the candied walnuts, which take about 10 minutes to make, are completely worth the effort and absolutely not something you should skip.

Why You’ll Love This Recipe

• The combination of crispy fried chicken and sweet Honeycrisp apple in one bite is genuinely one of the most satisfying flavor pairings in any salad you will ever eat.
• Homemade candied walnuts take 10 minutes and make this taste like a restaurant salad – they are also addictive enough to snack on straight from the pan.
• The honey mustard dressing is creamy, tangy, and slightly sweet – nothing like the overly sharp bottled versions, and it comes together in 2 minutes.
• It works equally well as a lunch, a light dinner, or an impressive salad to bring to a potluck where it will genuinely stand out.
• You can prep every component separately and assemble to order, which makes it great for households where people want slightly different portions or customizations.

About This Multi-Brand Favorite

BJ’s Brewhouse built this salad around the Honeycrisp apple, a relatively modern apple variety developed at the University of Minnesota and released commercially in the 1990s. The Honeycrisp became famous for its exceptionally crisp texture and balanced sweet-tart flavor, and it became a natural match for savory salads where a regular apple might taste too sharp or too soft. BJ’s incorporated it into this salad alongside crispy buttermilk-style fried chicken, candied walnuts for sweetness and crunch, and a honey mustard dressing that ties every element together without overpowering the fresh ingredients. The salad has been popular on their menu because it appeals to people who want something satisfying and flavorful without the heaviness of a full pasta entree or burger.

Ingredients

For the chicken salad

• 5 oz (140g) spring mix or chopped romaine per serving (4 servings total, so about 20 oz)
• 2 large Honeycrisp apples, cored and thinly sliced
• 1 tablespoon lemon juice (to prevent apple browning)
• 1 cup candied walnuts (see below)
• 1/2 cup dried cranberries
• 1/2 cup crumbled Gorgonzola or blue cheese
• 4 boneless skinless chicken breasts (about 6-8 oz each)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the honey crisp dressing

• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon water (to thin to desired consistency)
• Salt and pepper to taste

Ingredient Substitutions

• Fuji or Gala apples can substitute for Honeycrisp in a pinch, though the texture won’t be as satisfyingly crisp.
• Pecans work just as well as walnuts for the candied nut component – candied pecans are also widely available pre-made.
• Grilled chicken instead of fried chicken makes this significantly lighter while keeping the protein component.
• Feta cheese can replace the Gorgonzola for a milder, less pungent flavor that kids tend to prefer.
• Store-bought honey mustard dressing works as a shortcut, though the homemade version is noticeably better and takes 2 minutes.

Equipment You’ll Need

• Large skillet or deep pot for frying
• Thermometer (oil should reach 350 degrees F)
• Wire rack set over a baking sheet for draining fried chicken
• Small saucepan for candied walnuts
• Large salad bowl for tossing
• Whisk for the dressing

Step-by-Step Instructions

1. Marinate the chicken. Place the chicken breasts in a shallow bowl and pour the buttermilk over them. Add a pinch of salt and let them soak for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator. The buttermilk tenderizes the meat and creates a sticky surface that helps the coating adhere. If your chicken breasts are very thick, butterfly them or pound them to an even 3/4-inch thickness so they cook through in the same time the outside crisps up.
2. Make the candied walnuts. In a small nonstick saucepan, combine 1 cup of walnut halves with 3 tablespoons of sugar and 1 tablespoon of butter over medium heat. Stir constantly as the sugar melts and begins to coat the walnuts, about 5-7 minutes. The coating will go from grainy to smooth and glossy. Add a pinch of salt and cayenne if you like a little heat. Pour immediately onto a parchment-lined baking sheet and spread into a single layer. They will harden as they cool in about 5 minutes. Break apart any clusters once cool.
3. Make the honey mustard dressing. In a small bowl or jar, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and water. Taste and adjust the balance – add more honey if you want it sweeter, more vinegar if you want more tang. Season with salt and a crack of black pepper. The dressing should be creamy but pourable. Refrigerate until ready to use. This dressing keeps well covered in the fridge for up to a week.
4. Fry the chicken. Combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish. Whisk well to distribute the seasonings. Heat 2-3 inches of neutral oil in a large skillet or deep pot to 350 degrees F. Remove each chicken piece from the buttermilk, letting the excess drip off, then dredge in the flour mixture, pressing firmly so the coating adheres on all sides. Fry in batches without crowding for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees F. Transfer to a wire rack – never paper towels, which trap steam and make the coating soggy.
5. Prepare the apple slices. Core and thinly slice the Honeycrisp apples just before assembling. Toss them immediately in the lemon juice to prevent browning. This step is quick but important – Honeycrisp apples actually brown slower than many other varieties, but if you are prepping ahead of time the lemon juice keeps them looking fresh and bright on the finished plate.
6. Assemble the salad. In a large salad bowl or on individual plates, arrange the mixed greens as the base. Top with the Honeycrisp apple slices, candied walnuts, dried cranberries, and crumbled Gorgonzola. Drizzle with the honey mustard dressing to your taste and toss gently. Slice the hot fried chicken on a diagonal into strips and fan them over the top of the dressed salad. The chicken should go on last and be served immediately while still hot and crispy, which is the textural contrast that makes this salad so satisfying.
7. Serve immediately. Serve right away while the chicken is still hot. The contrast between the warm, crunchy chicken and the cool, crisp greens and apple is what makes this salad special. If you are making it for a crowd, keep the chicken warm on the wire rack in a 200 degree F oven for up to 15 minutes while you prep everything else, then slice and serve at the last moment. Add a final drizzle of honey mustard dressing directly over the chicken slices for presentation.

Pro Tips from My Kitchen

• Do not skip the cornstarch in the coating. Cornstarch is what gives fried chicken that shatteringly crisp exterior rather than a soft, flour-y coating. A 50/50 blend of flour and cornstarch is the professional kitchen approach.
• Use a thermometer to monitor your oil temperature. Below 325 degrees F and the chicken absorbs too much oil and gets greasy. Above 375 degrees F and the outside burns before the inside cooks through. 350 degrees F is the sweet spot.
• Drain fried chicken on a wire rack, never on paper towels. Paper towels trap the steam coming off the chicken and make the coating soft. A rack lets air circulate all around.
• Toss the greens and dressing separately from the chicken. If you dress the entire salad and then add the chicken, the steam from the hot chicken wilts the greens quickly. Keep them separate until the moment of serving.
• Slice the chicken against the grain and on a diagonal for the most aesthetically pleasing presentation – it looks like a restaurant plate and exposes the juicy interior of each piece.
• Make extra candied walnuts. They keep in an airtight container at room temperature for up to 2 weeks and are genuinely irresistible as a snack or on oatmeal, yogurt, or other salads.

Recipe Variations

• Grilled Chicken Version: Marinate chicken breasts in olive oil, garlic, and herbs and grill instead of frying for a lighter, smokier version of the same salad.
• Buffalo Honey Crisp: Toss the fried chicken in a light buffalo sauce before placing on the salad and swap the honey mustard for a creamy ranch dressing.
• Grain Bowl Version: Use farro or wild rice as the base instead of greens for a heartier, meal-prep friendly version that holds up well in the fridge.
• Cranberry Pecan: Swap walnuts for candied pecans and add extra dried cranberries for a Thanksgiving-inspired salad that works especially well with roasted turkey instead of fried chicken.
• Asian-Inspired: Replace the honey mustard with a sesame ginger dressing, add mandarin orange segments, and use crispy wonton strips instead of candied walnuts.

Common Mistakes to Avoid

• Not pounding the chicken to even thickness: Thick breasts take much longer to cook through, which means the outside burns before the inside is done. Pound or butterfly for even cooking.
• Crowding the frying pan: Putting too many pieces in at once drops the oil temperature drastically, resulting in greasy rather than crispy chicken. Fry in batches with space between each piece.
• Dressing the entire salad too far in advance: The honey mustard will wilt the greens within minutes. Dress right before serving, or serve the dressing on the side.
• Using regular apples instead of Honeycrisp: Other apple varieties are either too soft, too tart, or both. The Honeycrisp’s specific crunch and sweetness is a core part of what makes this salad work.
• Skipping the wire rack drain: Paper towels ruin crispy chicken by trapping steam. Always use a wire rack set over a baking sheet.

What to Serve With This Dish

• A light tomato soup or chicken broth-based soup as a starter
• Warm dinner rolls or soft breadsticks
• A cold glass of hard apple cider that echoes the Honeycrisp apple in the salad
• Lightly sweetened iced tea or sparkling lemonade
• Sweet potato fries on the side for a more substantial restaurant-style plate

Storage Instructions

Refrigerator

Store all components separately for best results. Dressed greens and sliced apples do not hold well. Fried chicken keeps in the fridge for up to 3 days. Dressing keeps for 1 week. Candied walnuts keep at room temperature for 2 weeks.

Freezer

Fried chicken can be frozen in an airtight container for up to 2 months. Reheat in a 400 degree F oven directly from frozen for about 20 minutes to restore crispiness. Do not freeze the assembled salad.

How to Reheat

Reheat fried chicken in an air fryer at 375 degrees F for 5-7 minutes or in a 400 degree F oven for 10-12 minutes. Avoid the microwave, which makes the coating soft and rubbery.

Make Ahead

Candied walnuts can be made up to 2 weeks ahead. Dressing keeps for 1 week. Chicken can be marinated in buttermilk overnight. Assemble the fresh components and fry the chicken right before serving.

Nutrition Information

Per serving (estimated): 710 calories, 38g protein, 52g carbs, 38g fat (8g saturated), 5g fiber, 22g sugar, 890mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

Can I use a different apple variety if I can’t find Honeycrisp?

Honeycrisp is really the ideal choice for this salad because of its distinctive crunch and balanced sweet-tart flavor. If unavailable, Fuji apples are the next best option – they are sweet and firm. Avoid Red Delicious (mealy texture) or Granny Smith (too tart and sharp alongside the honey mustard).

Can I make the fried chicken in an air fryer instead of deep frying?

Yes, and it works quite well. Coat the buttermilk-soaked chicken in the flour-cornstarch mixture as directed, spray generously with cooking oil, and air fry at 400 degrees F for 18-22 minutes, flipping halfway. It won’t be quite as deeply golden as deep-fried, but the crunch is impressive and the chicken stays very juicy.

What greens work best for this salad?

Spring mix is my first choice because the variety of leaf shapes and flavors adds interest. Chopped romaine works well too and holds up better under warm chicken. Baby arugula gives a peppery bite that contrasts beautifully with the sweet apple and honey mustard. Avoid iceberg, which is too watery and bland.

Can I buy candied walnuts instead of making them?

Absolutely. Pre-made candied walnuts or candied pecans are widely available at Trader Joe’s, Whole Foods, and most grocery stores. The homemade version takes only 10 minutes and tastes fresher, but store-bought is a perfectly acceptable shortcut for a weeknight.

Is there a nut-free version of this salad?

Yes, simply skip the candied walnuts and add sunflower seeds or pumpkin seeds for crunch instead. You could also use crispy chickpeas for a protein-packed, nut-free alternative that still gives you that satisfying crunch element.

How do I keep the apple slices from browning?

Toss the sliced apples in lemon juice as soon as you cut them. Honeycrisp apples actually oxidize more slowly than many other varieties, so if you are assembling within 30 minutes the browning will be minimal even without lemon juice.

Can I grill the chicken instead of frying it?

Yes, and it makes a lighter, equally delicious version. Marinate the chicken breasts in olive oil, Dijon mustard, honey, garlic, and salt for at least 30 minutes, then grill over medium-high heat for 6-7 minutes per side until the internal temperature hits 165 degrees F. The texture is different but the flavor is great.

What makes the chicken coating extra crispy?

Two things: cornstarch in the coating (not just flour) and frying at the right oil temperature (350 degrees F). The cornstarch creates a more rigid, glass-like crust than flour alone. Also make sure the buttermilk coating is thick – let the excess drip off but you want a good layer of batter.

Is Gorgonzola necessary or can I leave the cheese out?

The Gorgonzola adds a creamy, slightly funky contrast that balances the sweetness of the apple and honey mustard beautifully. If blue cheese isn’t your thing, try feta (milder and saltier), shaved Parmesan (nuttier), or simply leave it out. The salad still works without it.

How long does the honey mustard dressing keep?

Stored in an airtight jar in the refrigerator, the homemade honey mustard dressing keeps well for up to 1 week. Give it a good stir or shake before using since the ingredients can separate slightly as it sits.

Can I make this salad ahead for meal prep?

Yes, with some strategy. Store the fried chicken, greens, apple slices, candied walnuts, and dressing all separately in the fridge. Assemble individual portions when ready to eat. The chicken can be reheated in an air fryer for 5 minutes to restore its crispiness before serving.

How many calories is a full serving of this salad?

A full restaurant-portion serving with fried chicken and full dressing comes in around 680-720 calories. For a lighter version, use grilled chicken instead of fried and use half the amount of dressing, which brings it down to approximately 480-520 calories.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia