Salads
This Atlanta Bread Company chicken salad recipe delivers the perfect balance of crispy croutons and creamy mayonnaise—just like their famous sandwiches. The secret lies in tender, shredded chicken mixed with a rich dressing, fresh herbs, and perfectly toasted bread cubes for texture.
I’ve recreated this Southern classic at home, and it’s become a staple for lunch gatherings and picnics.
The recipe starts with juicy rotisserie chicken, shredded into bite-sized pieces, then tossed with a creamy mayo-based dressing infused with Dijon mustard, lemon juice, and a touch of celery seed for depth.
Fresh celery, red onion, and herbs like parsley and chives add brightness, while toasted bread cubes—lightly buttered and baked until golden—bring that signature crunch. Every ingredient plays a role in achieving the restaurant-quality texture and flavor.
What makes this chicken salad truly special is how it comes together: the creamy dressing coats each piece of chicken, while the crispy croutons add contrast with every bite. It’s hearty enough to serve as a sandwich filling on toasted bread or as a standalone dish with crackers.
The flavor profile is bold yet balanced, with a hint of tanginess from the lemon and a touch of warmth from the celery seed.
For best results, let the salad sit for 10 minutes before serving—this allows the flavors to meld and the croutons to soak up just enough dressing to stay crisp yet flavorful.
Pair it with a simple green salad or a side of pickles for a complete meal that’s as satisfying as it is delicious. Let’s get started on recreating this Southern favorite at home.
Ingredients for atlanta bread company chicken salad
Here's what you need to recreate that iconic Atlanta Bread Company crunch and creaminess at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Rotisserie Chicken 🍗 | 2 cups | Shredded into bite-sized pieces |
| Mayonnaise 🥫 | ¾ cup | Dijon-infused preferred |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Celery Seed 🌿 | ½ tsp | Ground for warmth |
| Fresh Celery 🧅 | ¼ cup | Finely diced, crisp |
| Red Onion 🧅 | ¼ cup | Finely chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, bright green |
| Fresh Chives 🌱 | 2 tbsp | Chopped, mild flavor |
| Sourdough Bread 🍞 | 4 slices | Day-old, crust removed |
| Unsalted Butter 🧈 | 2 tbsp | Melted for bread cubes |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The rotisserie chicken is your shortcut to tender, juicy bites—Trader Joe's or Whole Foods have the best pre-shredded options, but grab a whole bird and shred it yourself for maximum flavor. For the mayo, I always reach for Hellmann's or Best Foods—they're reliable, but any good-quality mayo works. The Dijon mustard adds that signature tang, so don't skip it. Fresh herbs are key here: parsley and chives from the grocery store's produce section (not the sad plastic containers) will give you that bright, fresh finish. If you're using dried herbs, cut the amount in half—fresh is always better.
No rotisserie chicken? Poached or baked chicken breast works just as well—just make sure it's shredded finely. Short on mayo? Greek yogurt or vegan mayo gives a lighter texture. The bread cubes can be any kind—sourdough, French bread, or even a crusty baguette—but day-old bread is ideal since it's already dry. For extra crunch, toast the cubes in the oven at 375°F for 8-10 minutes instead of the air fryer. The celery seed might be tricky to find, but Penzeys or bulk spice sections usually have it. If you can't find it, celery salt at half the amount works in a pinch.
This salad tastes even better the next day—3-4 days in the fridge, actually. Store the croutons separately if you want to keep them extra crispy, or toss everything together and let the flavors meld. For serving, I like to pack it in a mason jar with the dressing on the bottom so it doesn't get soggy. The croutons stay crunchy for up to 2 days if you keep them dry. Leftovers? Perfect for sandwiches or a quick lunch the next day.
Why You'll Love This Recipe
- Rotisserie Hack: I swear by this shortcut—just shred that leftover rotisserie chicken, no cooking required. The skin’s crispy bits add texture without extra work, and the juices keep it moist.
- Tangy Crunch: That Dijon and lemon juice combo? It’s the secret weapon—bright, sharp, and just enough celery seed to make it feel gourmet. Not too sweet, not too heavy, just right.
- Lunchbox Legend: Pack it in wraps for school lunches or slather it on crackers for a snack. Honestly, I’ve served it at potlucks, office parties, and even as a quick dinner when I’m exhausted. Works every time.
- Budget Win: Mayonnaise and mustard stretch this far—enough for leftovers that taste just as good the next day. Plus, rotisserie chicken is cheaper than you think if you shop sales, and this recipe won’t break the bank.
Step-by-step instructions for atlanta bread company-inspired chicken salad
Here's how to recreate that perfect balance of crispy croutons and creamy chicken salad.
Shred the Rotisserie Chicken
Start with the 2 cups of rotisserie chicken you've already cooked. Let it cool slightly, then use two forks to pull it into bite-sized pieces. I like to work in batches—grab a handful of chicken and pull gently until you get that perfect shredded texture. This ensures every bite has that signature Atlanta Bread Company tenderness.
While you're shredding, give the chicken a quick taste. It should be flavorful but not overly seasoned—this is where our homemade dressing will shine. If it's too dry, add a teaspoon of the lemon juice from the ingredients list to keep it juicy as we mix.
Make the Creamy Dressing
In a medium bowl, combine the 0.75 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice. Mix with a whisk until smooth—this creates the creamy base that makes this salad so irresistible. The Dijon mustard adds that tangy depth that balances the richness of the mayonnaise.
Next, add the 0.5 teaspoon celery seed, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir well to distribute these flavors evenly. The celery seed gives that subtle, warm note that's so characteristic of this recipe. Taste the dressing—it should be tangy, slightly sweet, and perfectly seasoned. If it needs more balance, add a pinch more salt or a squeeze of lemon.
Prepare the Crispy Croutons
Cut the 4 slices of day-old sourdough bread into 1-inch cubes. Spread them on a baking sheet in a single layer—this ensures even browning. Melt the 2 tablespoons unsalted butter in a small saucepan over low heat, then brush it lightly over the bread cubes, just enough to coat them without making them soggy.
Bake at 375°F for 12-15 minutes, stirring halfway through, until the croutons are golden brown and crispy. Watch them closely—they crisp up quickly, and you want that perfect Atlanta Bread Company texture. Let them cool completely before adding to the salad so they don't get soggy from the mayonnaise.
Combine All Ingredients
In a large bowl, gently fold the shredded chicken into the dressing. Add the 0.25 cup finely diced fresh celery, 0.25 cup finely chopped red onion, 0.25 cup chopped fresh parsley, and 2 tablespoons chopped fresh chives. Mix gently with a spoon—you want everything evenly distributed but still some texture visible.
This is where the magic happens. The celery and onion add freshness, while the parsley and chives bring brightness. Taste again—you should have a perfect balance of creamy, tangy, and fresh. If it needs more moisture, add a teaspoon of lemon juice or a splash of water to loosen it up.
Add the Crispy Croutons
Just before serving, fold in the cooled croutons. The contrast between the creamy chicken salad and crispy croutons is what makes this recipe so special. Mix gently so the croutons stay intact and don't get crushed. Serve immediately while the croutons are still crispy—this is the moment you've been waiting for.
For the ultimate experience, serve this chicken salad on toasted sourdough or with a side of pickles. The crispy croutons will stay crunchy, and the creamy chicken salad will be perfectly balanced. Enjoy your homemade Atlanta Bread Company-style chicken salad!
Pro Tips For Making Atlanta Bread Company Chicken Salad
- SHRED THE CHICKEN COLD: Pull that rotisserie chicken straight from the fridge—no need to thaw. Cold meat shreds cleaner and stays tighter in the salad, so you avoid that mushy, overworked texture. I used to warm it first, but the fibers just fall apart when mixed with mayo.
- USE LESS MUSTARD FIRST: Start with half the Dijon mustard called for, then taste as you go. The recipe’s lemon and celery seed can overpower if you dump in all the mustard upfront. I learned this after making a batch that tasted bitter—now I adjust in small hits.
- CHOP CELERY FINE: Tiny dice the celery (1/8-inch pieces) so it blends seamlessly into the salad. Big chunks? They’ll poke through the bread like unwelcome guests. My grandmother swore by this, and she was right: the texture’s smoother when the celery disappears.
- PRESS OUT EXCESS MOISTURE: After shredding, squeeze the chicken dry between paper towels for 30 seconds. Wet chicken dilutes the mayo and makes the salad greasy. Sounds weird, but it works—your sandwiches won’t turn soggy halfway through.
Make-ahead tips for leftovers
Prep Ahead Basics
Start by prepping the croutons first—they're the star of this dish! Cut your 4 slices of sourdough into 1-inch cubes and store them in a ziplock bag with a paper towel to absorb any moisture.
This keeps them dry and ready to toast later. I like to make mine the night before so they have time to dry out completely, which guarantees extra crunch. 💫
Dressing Prep
Mix the creamy dressing ingredients—0.75 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice—in a small bowl and store it in an airtight container in the fridge for up to 3 days.
The flavors meld beautifully overnight, giving you that restaurant-quality depth. Just before assembling, taste and adjust seasoning—sometimes the lemon needs a little more brightness after chilling.
Chicken Prep Shortcut
Use pre-shredded rotisserie chicken to save time, but if you're making it from scratch, cook and shred 2 lbs of chicken breast ahead of time. Store it in the fridge for up to 4 days or freeze it for 3 months.
When reheating, microwave it with a splash of water or lemon juice to keep it moist. I find that pre-shredded chicken from Trader Joe's gives the best texture for this recipe.
Assembly Timeline
Combine the chicken with the prepped dressing and veggies 1 hour before serving. This gives the flavors time to marry without making the croutons soggy. Keep the croutons separate until the last minute—toss them in just before serving to maintain that perfect crunch.
For parties, store the salad and croutons separately in glass containers with tight lids.
Freezing Tips
This chicken salad freezes beautifully! Package the dressing, chicken, and veggies together in a freezer-safe container, leaving 1-inch headspace for expansion. Freeze for up to 2 months.
When ready to serve, thaw overnight in the fridge, then add fresh croutons. The texture stays creamy, though the croutons will need toasting after reheating. 🥶
Portioning for Meals
Divide the salad into 4 equal portions in glass containers for easy grab-and-go lunches. Store the croutons separately in a small container with a lid. When ready to eat, simply add croutons to your portion and mix.
I like to pack these in mason jars with the dressing at the bottom—it keeps everything fresh and prevents sogginess for up to 3 days in the fridge.
Nutrition facts
Frequently asked questions
Can I use ground chicken instead of shredded?
While you can use ground chicken, it won't have the same tender, flaky texture that makes this salad special. For the best results, stick with shredded chicken—either rotisserie or poached/baked chicken breast. If you must use ground chicken, look for finely ground pieces and mix in a little extra mayo to help bind it together.
How do I keep the croutons extra crispy?
Start with day-old bread and cut it into 1-inch cubes—smaller pieces crisp faster. After toasting, spread them on a wire rack to cool completely. Store them in an airtight container with a paper towel to absorb moisture. For serving, toast them fresh in a dry pan for 2-3 minutes until golden again.
What's the best way to serve this chicken salad?
This salad is perfect for sandwiches on toasted sourdough or as a standalone dish with crackers. For a Southern-style presentation, serve it in a bowl with extra croutons on top. Pair with pickles, sliced tomatoes, or a simple green salad. The creamy texture works well in wraps too—just add a little extra mayo to bind it.
Can I make this recipe ahead of time?
Prepare the chicken and dressing 1 day ahead and store separately. Mix them together 1 hour before serving to let flavors meld. Keep croutons separate until the last minute—toss them in just before eating to maintain crispness. This salad actually tastes better after resting overnight as the flavors develop.
What if I don't have celery seed?
No problem! Use ½ teaspoon celery salt instead, or add ¼ teaspoon ground coriander for a similar earthy note. The key is to maintain that subtle herbal warmth—just don't skip it completely, as it adds depth to the dressing. Fresh celery's flavor will still shine through even without the seed.