Atlanta Bread Company Chicken Salad Recipe: Herbed Yogurt Base With Crunchy Celery Bites

This Atlanta Bread Company chicken salad recipe delivers the same creamy, herbed perfection you crave from their iconic sandwiches. The secret lies in a tangy yogurt base blended with fresh herbs, crisp celery bites, and perfectly cooked chicken that stays tender yet flavorful.

I've recreated their signature texture—creamy yet crunchy—without any mayonnaise overload, making it lighter but just as satisfying.

The foundation starts with high-quality chicken breast, poached until fork-tender and easily shredded. A bright herbed yogurt dressing (Greek yogurt, lemon juice, and fresh dill) replaces heavy mayo while keeping that signature Atlanta Bread Company creaminess.

Celery provides the signature crunch, and a touch of Dijon mustard adds depth without overpowering the delicate flavors.

What you'll end up with is a chicken salad that's restaurant-quality at home—moist, flavorful, and packed with texture. The yogurt keeps it light yet rich, while the celery and herbs add freshness that cuts through the richness.

This version stays fresh for days in the fridge, making it perfect for meal prep or special gatherings.

Serve it on toasted sourdough for a sandwich that rivals the original, or pile it over mixed greens for a lighter lunch option. The possibilities are endless, but the quality remains consistently delicious—just like Atlanta Bread Company's version. Let's get started!

Ingredients for atlanta bread company chicken salad

These 12 ingredients recreate Atlanta Bread Company's signature creamy, herbed chicken salad at home.

The chicken breast is non-negotiable here—look for high-quality, fresh cuts from the meat counter. Whole Foods or Kroger often have the best selection, but any grocery store's butcher section will work. For poaching, I always use low-sodium chicken broth—it keeps the chicken flavor bright without adding extra salt. The Greek yogurt should be plain and full-fat; Fage or Siggi's are my go-tos, but any good-quality brand works. Fresh dill is a must—dried just won't cut it. If you're using a bunch, strip the leaves and reserve the stems for broth later.

No fresh dill? Dried dill at one-third the amount works in a pinch, but it lacks that bright freshness. Running out of Dijon mustard? Yellow mustard at half the quantity gives similar tang. The celery should be crisp—if it's rubbery, swap in fresh fennel for a subtle anise note. For extra crunch, toast the diced celery in a dry pan for 2 minutes before adding. The lemon juice can be substituted with white vinegar or apple cider vinegar, but lemon gives that signature brightness. And if you're worried about the salad getting soggy, pat the greens dry before assembling.

This salad keeps beautifully for 3-4 days in the fridge, sealed in an airtight container. The yogurt base might separate slightly—just give it a quick stir before serving. For meal prep, I like to portion the chicken and dressing separately, then mix just before eating to keep everything crisp. The toasted sourdough stays fresh for 2 days if wrapped in a paper towel, but honestly, it's best eaten fresh. If you're making this ahead for a gathering, assemble it 2 hours before serving so the flavors meld beautifully.

Step-by-step instructions for Atlanta Bread Company chicken salad recipe

Let's build this creamy, herbed chicken salad with perfect texture and bright flavors.

Place the 1.5 lb boneless, skinless chicken breast in a large pot and cover with cold water. Add 0.5 tsp salt, 0.25 tsp ground black pepper, and bring to a gentle simmer over medium heat. The water should bubble softly around the chicken - you're looking for 165°F internal temperature at the thickest part.

Poach for 12-15 minutes until the chicken is completely opaque and a knife slides in easily with no resistance. This method keeps the meat moist and tender - crucial for a creamy salad. Drain the chicken, then let it cool completely before shredding. I like to wrap it in plastic wrap while cooling to maintain moisture. Once cool, shred the chicken using two forks, pulling it into ¼-inch thick strips.

In a large mixing bowl, combine the 1 cup plain Greek yogurt, 1 tbsp Dijon mustard, 2 tbsp lemon juice, and 1 tbsp extra-virgin olive oil. Whisk until smooth and fully incorporated. This forms the creamy foundation of your salad. The yogurt should be at room temperature for best texture - if it's cold from the fridge, let it sit for 10 minutes before mixing.

Add the shredded chicken to the yogurt mixture and gently fold together using a silicone spatula. You want the chicken evenly distributed throughout the yogurt base. This is where the magic happens - the yogurt's tanginess complements the chicken's mild flavor while keeping the salad light and creamy.

Finely dice the 2 whole celery stems and 0.25 cup red onion, removing any tough strings from the onion. Add these to the chicken mixture along with the 0.25 cup chopped fresh dill. Fold everything together gently - you're looking for an even distribution of all ingredients without overmixing. The celery adds that signature crunch while the onion provides a subtle sweetness that balances the salad.

Taste the mixture and adjust seasoning if needed. You might want to add a pinch more salt or pepper to taste. Here's the thing - the flavors will meld beautifully as it sits, so don't over-season initially. Let the salad rest in the refrigerator for at least 30 minutes before serving. This chilling time allows all the flavors to develop fully and the textures to set perfectly.

Toast the 4 slices sourdough bread until golden and crispy. This adds a wonderful crunchy contrast to the creamy salad. For serving, spread about ¼ cup of the chicken salad onto each toasted slice. The warm bread helps bring out the fresh flavors of the salad.

For a lighter option, serve the chicken salad over 4 cups mixed greens. The greens add freshness and color while keeping the meal balanced. I like to drizzle any remaining lemon juice from the preparation over the top just before serving - this adds a bright finish that ties all the flavors together. The combination of warm toast and cool salad creates a perfect balance of temperatures and textures.

Wine and beer pairings for atlanta bread company chicken salad

Light Beer Pairings

For this creamy chicken salad, I always reach for a crisp American lager like Bud Light or Miller Lite. The light body and subtle hop bit cut through the richness of the yogurt while complementing the fresh dill and lemon.

A Belgian witbier such as Hoegaarden adds a citrusy note that mirrors the lemon juice in the dressing. 🍺

If you prefer something with a bit more character, try a German Helles like Weihenstephaner Original. The malty sweetness balances the salad’s tangy yogurt base beautifully. For a local Georgia option, SweetWater 420 offers a smooth, easy-drinking profile that won’t overpower the delicate flavors.

Crisp White Wine

A chilled Sauvignon Blanc from New Zealand or Loire Valley is my go-to choice. The bright acidity and herbal notes in wines like Kim Crawford Sauvignon Blanc or Oyster Bay Sauvignon Blanc echo the fresh dill and lemon in the salad.

The crisp finish cleanses your palate between bites of the creamy chicken. 🍷

For a lighter option, a Pinot Grigio from Italy’s Alto Adige region works perfectly. The subtle mineral notes and citrus undertones enhance the salad’s freshness without competing. Avoid heavy whites like Chardonnay—they’ll make the dish taste too rich.

Sparkling Options

If you’re serving this salad at a gathering, a dry sparkling wine like Prosecco or Cava adds a festive touch. The bubbles help reset your palate between bites, and the slight sweetness complements the yogurt’s creaminess. For a non-alcoholic option, San Pellegrino Aranciata offers a similar refreshing contrast. ✨

For a fun twist, try a sparkling rosé like Whispering Angel. The berry notes pair surprisingly well with the herbed yogurt, adding a playful complexity. Just be sure to serve it well-chilled to maintain its crispness.

Cocktail Pairings

A gin-based spritz with cucumber and mint is a refreshing match. Mix 2 oz gin, 1 oz cucumber juice, ½ oz mint syrup, and 2 oz soda water over ice. The cucumber’s coolness mirrors the celery crunch, while the gin’s botanical notes enhance the dill. 🍹

For a non-alcoholic option, a sparkling lemonade with a touch of rosemary syrup adds brightness. The effervescence cuts through the salad’s richness, making each bite feel lighter. This is especially great for a summer lunch when you want something refreshing but still elegant.

Frequently asked questions