Salads
This Atlanta Bread Company chicken salad recipe delivers the perfect balance of crispy chicken and creamy herb swirls that taste just like the beloved Southern classic. 💛 I've recreated their signature texture—golden, crunchy chicken pieces paired with a velvety dressing that's rich without being heavy.
The secret lies in poaching the chicken just right, then mixing it with a tangy mayo base infused with fresh herbs and a touch of mustard for brightness.
The foundation of this recipe starts with tender, juicy chicken that stays moist even after mixing. I use a blend of mayonnaise and Greek yogurt for that signature creamy texture, then fold in finely chopped celery, red onion, and fresh herbs like parsley and chives.
The dressing is where the magic happens—it's tangy, herby, and just sweet enough to complement the crispy chicken without overpowering it.
What makes this recipe truly special is how it comes together. The chicken stays crispy around the edges while remaining tender inside, and the dressing coats each piece perfectly. Serve it on toasted bread for a classic sandwich, over greens for a lighter bowl, or as an appetizer with crackers.
Every bite delivers that perfect contrast of textures and flavors that makes this salad so irresistible.
For those who love Southern comfort food, this chicken salad is a game-changer. It's hearty enough to satisfy a crowd but light enough for a weeknight dinner. The best part?
You can make it ahead and let the flavors meld even more over time. Let's get started on recreating this Atlanta Bread Company favorite at home!
Ingredients for atlanta bread company chicken salad
Crispy chicken meets creamy herb swirls—just like the iconic Southern favorite you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Skinless, pounded to even thickness |
| Mayonnaise 🥫 | ¾ cup | High-quality, full-fat preferred |
| Plain Greek Yogurt 🥛 | ½ cup | Non-fat or full-fat works |
| Celery Stalks 🧅 | 2 whole | Finely chopped, about 1 cup |
| Red Onion 🧅 | ¼ cup | Finely diced, about 1 small onion |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, about 2 tbsp |
| Dijon Mustard 🍯 | 1 tbsp | For tangy brightness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | ½ cup | For poaching chicken |
| Sourdough Bread 🍞 | 4 slices | For serving, toasted |
| Crackers 🍪 | 1 box | Assorted for serving |
The chicken is everything here. Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. Trader Joe's or Whole Foods have the freshest cuts, but any grocery store will do. Look for plump, firm pieces with no grayish edges. The secret to that signature crispy texture? Poaching in oil with a splash of vinegar (not listed—trust me on this). For the mayo, Hellmann's or Duke's are my go-tos, but any full-fat mayo works. The Greek yogurt adds that velvety texture without making it heavy—Fage or Chobani are my favorites, but any plain yogurt will do.
No mayo? Greek yogurt plus a splash of lemon juice works in a pinch. Fresh herbs are ideal, but dried parsley at half the amount gets you close. The celery and onion can be swapped for green onions or shallots if you're feeling fancy. For extra crunch, add 1 tbsp chopped almonds to the mix. The Dijon mustard is non-negotiable—it's what gives that signature tang. If you're short on time, pre-chopped celery mix from the salad bar section saves steps. And for serving? Sourdough slices from a bakery (not the sad pre-sliced loaf from the store) make all the difference.
This salad tastes even better the next day—make ahead and store in the fridge for up to 3 days. The chicken stays crispy if you keep it separate from the dressing until serving. For extra crunch, toast the bread right before assembling. Freeze the dressing separately if you want to make it ahead—just mix with the chicken when ready to serve. Portion into containers for easy lunches, or serve as an appetizer with crackers or crostini. Leftovers? Toss with a little extra mayo and serve on toast for a quick sandwich.
Why You'll Love This Recipe
- No-Shock Prep: I swear, this takes less time than deciding what to eat for lunch. The chicken cooks in one go, the celery and onion get a quick chop, and the Greek yogurt-mayo mix? Just stir. Honestly, my lazy Sundays thank me every time.
- Creamy Crunch Magic: That Greek yogurt cuts the richness of the mayo—just enough—while the celery and red onion add a sharp, fresh bite. It’s the kind of flavor that makes you forget it’s “just” chicken salad. (Between us, I’ve eaten it straight from the bowl.)
- Lunchbox Legend: Pack it in wraps for work, slather it on crackers for a picnic, or toss it into a sandwich for a no-fuss dinner. My kids even ask for it in their school lunches—no complaints, just empty containers.
- Budget Win: A whole chicken breast feeds the family for days, and the rest of the ingredients? Pantry staples. I’ve made this for $3 per serving, and it still feels like a fancy spread. Leftovers? They disappear faster than I can say “second helpings.”
Step-by-step instructions for atlanta bread company-inspired chicken salad
Here's how to make that iconic crispy chicken and creamy herb swirls—just like the famous sandwich!
🔥 Step 1: Poach the Chicken Until Perfectly Tender
Fill a large skillet with the 0.5 cup vegetable oil and bring to 325°F over medium heat. You want the oil to be hot but not smoking—test by flicking a drop in. If it sizzles gently, it's ready.
Pat the 1.5 lb boneless chicken breast completely dry with paper towels. This step is crucial—moisture prevents crispiness. Add the chicken to the oil and cook for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink. The chicken should be tender but not falling apart.
Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing. This resting period keeps the meat juicy and makes it easier to shred. I like to tent it loosely with foil to keep it warm.
👨🍳 Step 2: Shred and Slice the Chicken for Maximum Crisp
Once rested, slice the chicken against the grain into ¼-inch thick strips. This creates tender, bite-sized pieces that hold up well in the salad. The chicken should be completely cool before mixing with the dressing—this prevents the mayo from breaking.
Here's the secret to that signature crispy texture: place the sliced chicken on a wire rack set over a baking sheet. Broil for 3-4 minutes on high, watching closely to prevent burning. You're looking for lightly browned edges—just enough to add texture without cooking the chicken further.
🥘 Step 3: Mix the Creamy Herb Dressing
In a large bowl, combine the 0.75 cup mayonnaise, 0.5 cup plain Greek yogurt, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. Mix until smooth—this forms the creamy base of your salad. The yogurt adds tanginess and lightens the richness of the mayo.
Finely chop the 2 whole celery stalks (about 1 cup), 0.25 cup red onion, 0.25 cup fresh parsley, and 2 tbsp fresh chives. Add these to the dressing along with 1 tsp salt and 0.5 tsp black pepper. Mix gently but thoroughly—you want the herbs distributed evenly but still visible for that fresh look.
🍳 Step 4: Combine Chicken and Dressing for Perfect Balance
Add the broiled chicken strips to the dressing mixture and fold gently with a spatula. You want everything coated evenly but not mashed. The chicken should be completely immersed in the dressing for 5 minutes—this lets the flavors meld perfectly.
Taste and adjust seasoning if needed. I usually add a pinch more salt or a squeeze of lemon if the dressing needs more brightness. The salad should be creamy, flavorful, and have that signature crunch from the celery and onion.
🍽️ Step 5: Serve with Crispy Bread and Crunchy Crackers
Toast the 4 slices sourdough bread until golden and crisp. The warm, toasted bread contrasts beautifully with the cool chicken salad. For serving, I like to pile the chicken salad high on the toasted bread slices.
Serve immediately with the box of assorted crackers on the side for that classic Atlanta Bread Company experience. The crackers add another layer of crunch and texture that balances the creamy salad perfectly. Enjoy your homemade version of this Southern classic!
Pro Tips For Making Atlanta Bread Company Chicken Salad
- SHRED CHICKEN LOW AND SLOW: Skip the boil or high-heat sear—this salad’s magic comes from poaching the chicken at 160°F (71°C) for 12-15 minutes. I used to overcook it, ending up with dry shreds, but this method keeps it juicy and tender enough to blend into the creamy base without falling apart. Use a thermometer; chicken’s done when it hits 165°F internally, but pull it out early—it’ll keep cooking in the hot liquid.
- DICE ONION SMALL AND SOAK: Thinly sliced red onion adds bite, but it bleeds moisture and turns mushy. Instead, finely dice it (1/8-inch pieces) and toss with a pinch of salt, then let it sit for 5 minutes while you prep the rest. This draws out excess water, so it stays crisp in the salad and doesn’t turn the mayo watery. (Yes, even if you’re impatient like me.)
- MIX YOGURT INTO MAYO LAST: The Atlanta Bread Company version relies on that tangy, thick texture, but adding yogurt too early thins the mayo and weakens the emulsion. Start with just mayo and mustard (if using), then fold in yogurt at the very end. This keeps the salad creamy but not runny—trust me, I’ve ruined batches by rushing this step.
- CHOP CELERY IN CHUNKS, NOT SLICES: Thin celery sticks or matchsticks get soggy fast and lose their crunch. Instead, cut them into 1/4-inch dice—big enough to hold their shape but small enough to distribute evenly. Pro move: Toss the diced celery in ice water for 10 seconds before draining, then pat dry. This stops them from releasing too much liquid into the salad.
Best sauces and condiments for this dish
Classic Mayo Base
Start with a simple mayonnaise and Greek yogurt blend—this is the foundation of that signature creamy texture. I use a 50/50 ratio of Hellmann's mayo to Fage Greek yogurt for the perfect balance of richness and lightness.
The yogurt adds a subtle tang that brightens the dish, while the mayo keeps it lusciously creamy. For extra flavor, I stir in 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice—this adds a sharp, tangy kick that cuts through the richness. 💛
Herb-Infused Variations
Fresh herbs elevate this salad from ordinary to extraordinary. The classic combo is parsley and chives, but don’t be afraid to experiment. Try adding 1 tablespoon finely chopped dill for a bright, citrusy note or 1 teaspoon chopped tarragon for an elegant twist.
If you’re a fan of heat, mix in ½ teaspoon hot sauce or a pinch of cayenne pepper—just enough to wake up your taste buds without overpowering the creamy base.
Tangy Mustard Twist
The Dijon mustard is non-negotiable—it’s what gives this salad its signature depth. For a smoother texture, blend the mustard into the mayo-yogurt mixture before adding the herbs. If you prefer a chunkier texture, stir it in last.
For a sweeter touch, add 1 teaspoon honey or 1 teaspoon maple syrup to balance the tang. This works especially well if you’re serving it on sweet bread like challah or brioche for a dessert-inspired twist.
Spicy Kick Options
Crank up the heat with ½ teaspoon smoked paprika or 1 teaspoon sriracha for a smoky, spicy flavor profile. I love adding a dash of hot honey (mix 1 tablespoon honey with ½ teaspoon cayenne) for a sweet-heat balance that pairs perfectly with the creamy chicken.
For a Southern-inspired kick, stir in 1 teaspoon pickled jalapeño juice—it adds a tangy, briny punch that’s irresistible. 🌶️
Lighter Alternatives
If you’re watching calories, swap out half the mayo for Greek yogurt or light mayo, but don’t skimp on flavor—add extra lemon juice or a splash of apple cider vinegar to keep it bright.
For a vegan version, use vegan mayo and unsweetened coconut yogurt, then boost the herbs with extra fresh dill or basil. The texture stays creamy, but the dish becomes lighter and more refreshing—perfect for a summer lunch.
Sweet and Savory Finish
Add a touch of sweetness with 1 teaspoon finely chopped apple or 1 teaspoon raisins for a dessert-like flavor that’s surprisingly delicious.
For a savory-sweet combo, stir in 1 teaspoon finely chopped crystallized ginger or 1 teaspoon grated apple—it’s a nod to the Southern tradition of balancing sweet and savory. Finish with a sprinkle of toasted sesame seeds or crushed peanuts for an unexpected crunch that ties everything together.
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of poached chicken?
Rotisserie chicken works beautifully and saves time. Just remove the skin and shred the meat into ¼-inch strips. For extra crispiness, pat the strips dry and broil for 2-3 minutes on high before mixing with the dressing. The flavor will be slightly different but still delicious and convenient.
How do I keep the chicken salad from getting soggy?
Keep the chicken and dressing separate until serving. Store them in airtight containers in the fridge, and mix only when ready to eat. For extra crunch, add ½ cup toasted bread cubes or crushed potato chips right before serving. The key is to avoid moisture—use dry ingredients like celery and onion, and toast your bread fresh.
What's the best way to store leftovers?
Store the chicken and dressing separately in airtight containers for up to 3 days. When ready to serve, mix them together and add fresh herbs or a squeeze of lemon to revive the flavors. For longer storage, freeze the dressing separately (up to 1 month) and mix with fresh chicken when ready. Always reheat chicken to 165°F if previously frozen.
Can I make this chicken salad without mayo?
Yes! Replace the mayo with ½ cup Greek yogurt plus 2 tablespoons lemon juice for a lighter version. For extra creaminess, add 1 tablespoon sour cream. This keeps the salad tangy and rich while reducing fat. The texture will be slightly different but still delicious—perfect for those watching their diet.
What's the secret to getting crispy chicken in this recipe?
The secret is twofold: pat the chicken dry before cooking and broil briefly after slicing. Poaching in hot oil removes moisture, and the final broil creates crispy edges. For extra crunch, try using chicken thighs instead of breasts—they stay juicier and develop more flavor when cooked this way.