Salads
The Atlanta Bread Company chicken salad delivers that perfect balance of creamy, crunchy, and herby flavors—just like the iconic sandwich you know and love. 💛 I developed this version after perfecting it for catering events, where it consistently disappeared within minutes.
The secret lies in the tender chicken, crisp celery, and a dressing so rich it clings to every bite without overpowering the bread.
What sets this recipe apart is the technique: poaching the chicken in a light herb broth keeps it moist and flavorful, while the celery adds that signature crunch. The creamy herb dressing—made with mayo, buttermilk, and fresh herbs—binds everything together perfectly.
And of course, the bread plays a starring role, whether you serve it on their signature rolls or use it as a crouton for extra texture.
By the time you assemble this salad, you'll have a dish that's elegant enough for a dinner party but simple enough for a weeknight lunch. The chicken stays tender, the celery holds its crispness, and the dressing delivers that signature Atlanta Bread Company tang.
It's the kind of recipe that makes you want to make it again and again.
Serve it on toasted bread for a classic sandwich, or let guests build their own bowls with extra herbs and toppings. The possibilities are endless, but the result is always the same: a creamy, crunchy, herb-infused masterpiece that tastes just like the original. Let's get started!
Ingredients for atlanta bread company chicken salad
Creamy, crunchy, and herby—just like the iconic Atlanta Bread Company sandwich you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached in herb broth |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Celery 🧅 | 2 cups | Finely chopped, crisp |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Chopped, mild flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, bright green |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tbsp | Mild, for tang |
| Garlic Cloves 🧄 | 2 cloves | Minced, for depth |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Atlanta Bread Company Rolls 🍞 | 4 whole | Toasted for crunch |
| Olive Oil 🫒 | 1 tbsp | For poaching broth |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
The chicken is the foundation here. Boneless, skinless breasts stay tender when poached in a light broth of olive oil and chicken broth—no dry, rubbery texture allowed. I always grab mine from Whole Foods or the butcher counter at Kroger for the freshest cut. If you're short on time, pre-cut chicken strips work too, but trim any excess fat to keep the salad light. The celery? Fresh is non-negotiable—the crunch is what makes this salad sing. Look for stalks that are crisp, not woody, and store them in a sealed container with a paper towel to keep them fresh longer.
No buttermilk? Plain yogurt thinned with a splash of milk works in a pinch. Fresh herbs wilt fast, so if you're prepping ahead, store them separately in damp paper towels until ready to mix. The mayo can be light or full-fat—Duke's or Hellmann's are my go-tos, but any good-quality brand does the trick. For extra tang, add a dash of hot sauce or a splash of vinegar. The dressing should be thick but pourable—adjust with a little more buttermilk if needed. And if you're feeling fancy, swap half the celery for crisp radishes for a different texture.
This salad is best made a day ahead—flavors meld beautifully when chilled. Store the dressing and chicken separately in the fridge for up to 3 days, then mix just before serving. The bread? Toast it fresh when ready to eat—the rolls from Atlanta Bread Company are perfect, but any crusty roll or even croutons work. If you're prepping for a crowd, double the dressing and keep it in a sealed jar in the fridge. The herbs will stay vibrant for 2 days if you keep them dry and covered.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just chicken, mayo, buttermilk, celery, and dill. That’s it. No fancy ingredients, no last-minute grocery runs. The buttermilk tenderizes the chicken while keeping it juicy, and the celery adds a satisfying crunch without overpowering.
- Dill-Driven Delight: Honestly, the dill makes this salad. It’s bright, herbal, and cuts through the richness of the mayo like a cool breeze on a summer day. I’ll be real: I’ve tried other chicken salads, but this one’s the only one that actually makes me finish the whole bowl.
- Lunchbox Legend: Between us, this is my go-to for packed lunches or quick sandwiches. The texture holds up for days—no soggy bread here—and the flavor only gets better as the dill mellows. My kids (yes, even the picky ones) fight over it.
- Budget Win: A single chicken breast and a small bunch of celery stretch to feed four. The buttermilk adds creaminess for pennies, and mayo? Cheap as chips. I’ve made this for date night, potlucks, and lazy Sundays—zero guilt, all flavor.
Step-by-step instructions for Atlanta Bread Company chicken salad
Here's how to make this creamy, herb-packed chicken salad that pairs perfectly with Atlanta Bread Company rolls.
🍳 Step 1: Poach the Chicken in Herb Broth
In a medium saucepan, combine the 2 cups chicken broth with the 1 tbsp olive oil, 2 cloves minced garlic, 2 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper. Bring to a gentle simmer over medium heat. Add the 1.5 lb boneless, skinless chicken breast and poach for 12-15 minutes until the internal temperature reaches 165°F and the chicken is no longer pink in the center.
Here's the thing—poaching keeps the chicken moist and infused with those aromatic herbs. Once done, remove the chicken and let it cool completely before shredding. I like to transfer it to a cutting board, cover with plastic wrap, and refrigerate for 10 minutes to make shredding easier. This step is non-negotiable for that tender, creamy texture we're after.
👨🍳 Step 2: Shred and Mix with Creamy Base
Using two forks, shred the cooled chicken into ¼-inch thick strips. In a large mixing bowl, combine the shredded chicken with the 1 cup mayonnaise, ½ cup buttermilk, 1 tbsp Dijon mustard, and ½ tsp black pepper. Mix gently but thoroughly until everything is evenly distributed. You'll notice the mixture starts to come together beautifully—this is where the magic happens.
Don't overmix yet. We want to preserve some texture in the chicken. The buttermilk adds that perfect tangy creaminess that balances the richness of the mayonnaise. I always use a silicone spatula for this step—it helps prevent overmixing while ensuring everything gets incorporated smoothly.
🥘 Step 3: Fold in Fresh Herbs and Celery
Add the 2 cups finely chopped fresh celery, ¼ cup chopped fresh dill, ¼ cup chopped fresh chives, and ¼ cup chopped fresh parsley to the chicken mixture. Gently fold everything together using a spatula, being careful not to crush the herbs or celery. You want to maintain that satisfying crunch and vibrant color—this is what makes this salad special.
Here's where it gets fun—taste as you go. If the mixture needs more brightness, add another 1 tbsp lemon juice. If it's too thick, stir in 1-2 tbsp buttermilk to loosen it. The salad should be creamy but still have some bite from the celery and herbs. Real talk: this is the moment that matters—balance is everything.
⏰ Step 4: Chill and Serve with Atlanta Bread Company Rolls
Cover the chicken salad and refrigerate for at least 1 hour (or up to 24 hours) to let the flavors meld together. This chilling time is crucial—it allows all the components to come together harmoniously. When ready to serve, toast the 4 Atlanta Bread Company rolls according to package instructions until golden brown and crispy.
Here's the perfect serving suggestion: spoon the creamy chicken salad onto each toasted roll, creating a delicious open-faced sandwich. The contrast between the warm, crispy roll and the cool, creamy salad is what makes this dish so irresistible. And trust me, the first bite is always the best—creamy, herby, and perfectly balanced.
Pro Tips For Making Atlanta Bread Company Chicken Salad
- COOK CHICKEN TO 165°F: I used to pull chicken off the heat at 160°F—still juicy, but that last 5°F makes all the difference for food safety, especially when mixing with mayo. A meat thermometer is your friend here; no guessing.
- BRINE THE CHICKEN FIRST: Skip the dry, flavorless chicken by soaking breasts in buttermilk (yes, the same buttermilk in the recipe) for 30 minutes before cooking. The acid tenderizes while adding depth—no extra ingredients, just repurpose what you’ve got.
- CHOP CELERY SMALLER THAN YOU THINK: Big celery chunks scream "rushed prep." Dice it into ¼-inch pieces so it blends seamlessly with the chicken. Trust me, you’ll taste the difference when every bite has that fresh crunch.
- DILUTE MAYO WITH A SPLASH OF BUTTERMILK: The original recipe’s mayo-heavy version can feel heavy. Mix in 1-2 tablespoons of buttermilk per cup of mayo for a lighter texture that still holds together—plus, it cuts the richness without sacrificing creaminess.
Make-ahead tips for leftovers
Prep Ahead Like a Pro
This chicken salad tastes even better when made a day ahead—the flavors meld beautifully in the fridge. I store the dressing and chicken separately in airtight containers for up to 3 days.
The herbs stay vibrant if kept dry and covered. When ready to serve, simply mix and toast fresh rolls. Honestly, this is my go-to for busy mornings—just assemble and enjoy! 💫
Chicken Prep Shortcut
Short on time? Use pre-cooked rotisserie chicken instead of poaching. Shred the meat after removing skin and bones, then proceed with the recipe. I grab mine from Whole Foods or Kroger—just trim any excess fat for a lighter salad.
The texture stays tender, and you save 20 minutes of prep time.
Dressing Make-Ahead
Double the dressing recipe and store it in a sealed jar in the fridge for up to 5 days. The buttermilk keeps it creamy, and the lemon juice prevents separation.
When ready to use, give it a quick stir—it’s ready to mix with your chicken. Pro tip: Add a splash of lemon juice right before serving to keep the herbs bright.
Herb Storage Hack
Fresh herbs wilt fast, so store them separately in damp paper towels inside a ziplock bag. This keeps them fresh for 3-4 days in the fridge. When mixing, chop them just before adding to the salad to preserve their vibrant color and flavor.
I swear by this method—no more sad, limp herbs ruining your dish! 🌿
Bread Prep Strategy
Toast the Atlanta Bread Company rolls fresh before serving—they’ll be crispy and golden, perfect for holding up to the creamy salad. If prepping for a crowd, toast them in batches and keep warm in a 200°F oven for up to 30 minutes.
Store any extras in an airtight container for 2 days—just reheat in the oven for a crispy texture.
Serving Flexibility
This salad works for any occasion. Pack it in mason jars for lunchboxes, serve it on toasted baguette slices for a fancy brunch, or pile it high in bowls for a buffet.
I’ve even used it as a cold appetizer with crackers—it’s that versatile! The key is keeping the components separate until the last minute for maximum freshness. 🍽️
Nutrition facts
Frequently asked questions
Can I make this chicken salad without buttermilk?
Swap the ½ cup buttermilk for ½ cup plain Greek yogurt thinned with 1 tbsp milk to keep the same tangy creaminess. The texture stays rich, and you won't miss the buttermilk. For extra brightness, add 1 tsp lemon juice to the yogurt mixture.
How do I keep the celery extra crispy in the salad?
Soak the chopped celery in ice water for 10 minutes before adding it to the salad. Drain well and pat dry with a paper towel to remove excess moisture. This trick keeps the celery vibrant and crunchy even after mixing with the creamy dressing. Pro tip: Use the freshest celery possible—older stalks lose their crispness faster.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's best enjoyed fresh from the fridge. However, if you have extra chicken (without dressing), gently warm it in a skillet over low heat for 2-3 minutes with a splash of chicken broth. Never microwave the full salad—it turns rubbery and loses its creamy texture. Always assemble fresh for the best experience.
Can I use store-bought croutons instead of Atlanta Bread Company rolls?
Yes! For a different texture, use toasted croutons (about ½ cup) mixed into the salad instead of serving it on bread. The croutons add crunch while keeping the dish versatile. If you want to serve it sandwich-style, any crusty roll or baguette slice works—just toast it until golden. The Atlanta Bread Company rolls are ideal, but this salad is flexible for any occasion.
Why does my chicken salad turn out too dry?
Over-shredding the chicken or cooking it too long are the most common culprits. Always poach until the internal temp reaches 165°F (no longer pink) but no more—overcooking dries it out. For extra moisture, stir in 1 tbsp buttermilk or mayo when mixing. Also, ensure your chicken is fully cooled before shredding to prevent excess moisture loss.