Salads
The Atlanta Bread Company's signature chicken salad delivers creamy, herby perfection with a crunch from toasted pecans and celery. This recipe captures the restaurant's iconic balance of textures and flavors in your home kitchen, where the herb-infused mayonnaise binds tender chicken with just the right amount of brightness.
The secret lies in poaching the chicken to maintain its moisture while achieving that signature tender bite.
What sets this chicken salad apart is the combination of fresh herbs—parsley, chives, and dill—blended into the mayonnaise for an aromatic depth that elevates every bite. Toasted pecans add a subtle crunch that contrasts beautifully with the creamy filling, while finely diced celery and red onion provide freshness and crunch.
The recipe comes together in just 20 minutes, making it perfect for lunch prep or elegant entertaining.
By following these steps, you'll achieve a chicken salad that's rich yet light, with a texture that's creamy but never heavy. The herb-infused mayonnaise ensures each bite is bursting with flavor, while the toasted pecans add a sophisticated touch that makes this dish feel special.
Serve it on crusty bread or with a side of fresh greens for a complete meal.
This recipe delivers restaurant-quality results with simple ingredients and straightforward techniques. Whether you're preparing it for a weeknight lunch or a gathering with friends, the Atlanta Bread Company's iconic chicken salad will be the star of the table. Let's get started on creating this crowd-pleasing dish at home.
Ingredients for atlanta bread company chicken salad
Simple ingredients that deliver restaurant-quality chicken salad with herb-infused mayonnaise and toasted pecans.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached for tender bite |
| Mayonnaise 🥫 | 1 cup | High-quality for creaminess |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, mild onion flavor |
| Fresh Dill 🌿 | 2 tbsp | Finely chopped, bright flavor |
| Celery Stalks 🧅 | 2 whole | Finely diced, crisp texture |
| Red Onion 🧅 | ¼ cup | Finely diced, adds brightness |
| Pecans 🥜 | ½ cup | Toasted until golden |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, adds brightness |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Butter 🧈 | 1 tbsp | Unsalted, for poaching chicken |
| Chicken Broth 💧 | 1 cup | Low-sodium for poaching |
The chicken breast is the foundation—look for plump, even-sized pieces at the grocery store's meat counter. Whole Foods or Kroger typically have the best quality, but any supermarket's fresh chicken will work. Poaching keeps it moist, so don't skip the butter and broth. For the herbs, fresh is non-negotiable—dried won't give that signature aromatic depth. If you're prepping ahead, store the herbs in a sealed container with a damp paper towel to keep them crisp. The pecans? Trader Joe's has the best price for pre-toasted, but toasting your own adds that extra crunch.
No fresh parsley? Cilantro at half the amount works in a pinch, though the flavor won't be identical. Running low on chives? Green onion whites at double the quantity mimic the onion note. For the mayonnaise, Hellmann's or Duke's are reliable, but if you're feeling fancy, blend your own with olive oil and a touch of Dijon. The celery and onion can be swapped for green bell pepper if you prefer a milder crunch. And if you're out of pecans, walnuts or almonds toast just as well—just adjust the toast time since they burn faster.
This salad keeps beautifully in the fridge for 3-4 days—the flavors actually deepen overnight. Store the chicken and dressing separately if you're prepping ahead, then toss just before serving. The pecans stay crunchy for up to a week if stored in an airtight container. For meal prep, portion into small containers with a sprinkle of extra pecans on top—it makes lunches feel special. If you're making this for a crowd, double the batch and keep the extra in the freezer for up to 2 months—just thaw overnight in the fridge before serving.
Why You'll Love This Recipe
- No-Fuss Protein: The chicken cooks in one go—no shredding, no fuss. Just season, poach, and shred while you chop herbs. Honestly, the hardest part is waiting for it to cool.
- Herb-Packed Punch: That trio of parsley, chives, and dill? It’s bright, fresh, and cuts through the richness of the mayo like a breath of spring. My husband licks the bowl clean—no joke.
- Lunch Reimagined: Slap it on toast for a quick bite, stuff it in wraps for a picnic, or pile it high on crackers when you’ve got friends over. It’s the kind of dish that works as hard as you do.
Step-by-step instructions for Atlanta Bread Company chicken salad
Here's how to recreate that signature herb-infused mayonnaise and perfect poached chicken texture.
Poach the Chicken Breast for Perfect Tenderness
In a medium saucepan, combine the 1 cup chicken broth and 1 tablespoon butter. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface but not a rolling boil. The broth should look like it's barely moving, not vigorously bubbling.
Add the 1.5 lb boneless, skinless chicken breast and cook for 12-15 minutes until the internal temperature reaches 160°F and the meat is fork-tender. You'll know it's done when it pulls apart easily with minimal resistance. Remove the chicken and let it cool completely before shredding—this prevents the mayonnaise from breaking later.
Step 2: Toast the Pecans for Nutty Depth
While the chicken cooks, spread the 0.5 cup pecans on a dry baking sheet. Toast in a 350°F oven for 8-10 minutes, stirring once halfway, until they're golden brown and fragrant. Watch them carefully—they'll darken quickly. Let them cool completely before chopping coarsely with a knife or food processor.
Toasted pecans add a satisfying crunch and nutty flavor that balances the creamy salad. If you prefer them finer, pulse them in a food processor for 5-10 seconds after toasting. Set aside for the final assembly.
Prepare the Herb-Infused Mayonnaise Base
In a large mixing bowl, combine the 1 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until fully incorporated—this forms the creamy foundation of the salad. The lemon juice brightens the mayonnaise and prevents it from becoming too heavy.
Add the 0.25 cup finely chopped fresh parsley, 2 tablespoons chopped fresh chives, and 2 tablespoons chopped fresh dill. Mix gently to distribute the herbs evenly. The herbs should be finely chopped so they blend seamlessly into the mayonnaise without overpowering it.
Shred the Chicken and Combine All Ingredients
Once the chicken is completely cooled, shred it using two forks or your hands, pulling it into small, even pieces. Add the shredded chicken to the herb-infused mayonnaise mixture and toss gently to coat. The chicken should absorb the mayonnaise completely, creating a creamy, flavorful base.
Add the 2 whole finely diced celery stalks and 0.25 cup finely diced red onion. Mix thoroughly to distribute the vegetables evenly. The celery adds a crisp texture, while the red onion brings a subtle sharpness that cuts through the richness of the mayonnaise.
Step 5: Fold in Toasted Pecans and Adjust Seasoning
Gently fold in the toasted pecans using a rubber spatula. The pecans should be evenly distributed throughout the salad, adding a delightful crunch with every bite. Taste the salad and adjust the seasoning if needed—you may want to add a pinch more salt or lemon juice to balance the flavors.
Transfer the chicken salad to an airtight container and refrigerate for at least 1 hour before serving. This allows the flavors to meld together perfectly. Serve chilled on fresh bread or crackers for the ultimate Atlanta Bread Company experience.
Pro Tips For Making Atlanta Bread Company Chicken Salad
- POACH DON’T BOIL: The Atlanta Bread Company version relies on tender chicken—boiling dries it out like a sad sandwich filling. Instead, poach the breasts in simmering water (180°F/82°C) with a splash of vinegar for 12-14 minutes. They’ll stay juicy, shred easily, and taste like they were made with love, not regret.
- CHOP HERBS FINE: Those parsley, chives, and dill aren’t just garnish—they’re the bright notes in this salad. Pulse them in a food processor for 3-4 seconds, then chop the remaining bits by hand. This ensures even distribution and a texture that’s fresh, not clumpy. (Yes, even if your knife skills are questionable.)
- SALT THE CHICKEN TWICE: Season the chicken breasts before poaching and again after shredding. The first salting gets them started, but the second—while still warm—helps the flavors meld into the mayo. Skip this, and you’ll taste bland chicken hiding under a creamy blanket.
- MAKE MAYO DAY-OF: The Atlanta Bread Company recipe counts on mayo that’s fresh, not week-old fridge leftovers. Whip up the dressing right before mixing it with the chicken, or at least 2 hours ahead. Old mayo turns grainy and dull—like a sad party guest no one invited.
Pro cooking tips for atlanta bread company chicken salad
Poaching Perfection
Poaching the chicken is where the magic happens—this gentle cooking method keeps the meat tender and juicy. I like to use a mix of 1 cup chicken broth and 1 tablespoon butter in a saucepan over medium heat until it's just barely simmering.
The key is patience: cook the 1.5 lb chicken breast for 12-15 minutes until it reaches 160°F internal temperature. A meat thermometer is a game-changer here—it ensures you don't overcook. Let the chicken cool completely before shredding to prevent the mayonnaise from breaking later. 🌡️
Herb Blending Secrets
The herb-infused mayonnaise is what sets this salad apart. I blend 1 cup mayonnaise with 1 tablespoon lemon juice, 1 teaspoon salt, and 0.5 teaspoon black pepper first to create a smooth base.
Then, I fold in the herbs: 0.25 cup finely chopped parsley, 2 tbsp chives, and 2 tbsp dill. The herbs should be chopped so finely they almost disappear into the mayonnaise, creating a subtle but aromatic depth.
If you're short on time, a food processor can help achieve that fine texture in seconds. 🌿
Toasted Pecan Crunch
Toasted pecans add a sophisticated crunch that elevates this salad from ordinary to extraordinary. Spread 0.5 cup pecans on a baking sheet and toast them in a 350°F oven for 8-10 minutes, stirring once halfway. Watch them closely—they darken quickly!
Let them cool completely before chopping coarsely or finely, depending on your preference. I like to pulse them lightly in a food processor for a consistent texture. Fold them in just before serving to keep that perfect crunch. 🥜
Balancing Flavors
The final step is all about balance. After combining the shredded chicken, herbs, and vegetables, taste the salad and adjust the seasoning. A pinch more salt or a splash of lemon juice can make all the difference. The celery and red onion add freshness, while the toasted pecans provide crunch.
If the salad feels too heavy, add a little more lemon juice or a handful of fresh herbs. The goal is a harmonious blend of creamy, crunchy, and fresh flavors. ✨
Make-Ahead Magic
This chicken salad tastes even better the next day, which makes it perfect for meal prep. Store the fully assembled salad in an airtight container in the refrigerator for up to 3-4 days. The flavors meld together beautifully, making it ideal for quick lunches.
If you're prepping ahead, store the chicken and dressing separately until ready to combine—this keeps everything fresh. For a crowd, double the recipe and freeze half for up to 2 months. Just thaw it overnight in the fridge before serving. ❄️
Nutrition facts
Frequently asked questions
Can I substitute chicken breast with another protein?
You can use rotisserie chicken or shredded turkey breast for a lighter option, but the texture won't be identical. For best results, stick with poached chicken breast—the gentle cooking method creates that signature tender bite. If you must substitute, use poached salmon for a richer flavor, but adjust the seasoning to account for the fish's natural saltiness.
How do I prevent the mayonnaise from breaking?
Always let the chicken cool completely before mixing it with the mayonnaise—warm chicken releases moisture that can separate the dressing. Use cold mayonnaise straight from the fridge, and mix gently with a rubber spatula. For extra insurance, add 1 tablespoon Dijon mustard to the mayonnaise base before combining with herbs. The mustard acts as an emulsifier.
What's the best way to serve this chicken salad?
The Atlanta Bread Company serves it on their signature toasted sourdough bread, but you can also use water crackers, baguette slices, or even as a filling for lettuce wraps. For a complete meal, pair it with a simple mixed green salad and crusty breadsticks. The key is to serve it chilled—let it sit in the fridge for at least 30 minutes before serving to let flavors meld.
Can I make this chicken salad ahead of time?
This salad tastes even better the next day. Store the fully assembled salad in an airtight container in the fridge for up to 3-4 days. For meal prep, store the chicken and dressing separately until ready to combine—this keeps everything fresh. If freezing, assemble the salad without the pecans, freeze for up to 2 months, and add the pecans fresh when serving. Thaw overnight in the fridge.
What if I don't have fresh herbs?
You can use dried herbs at half the amount—so 1 teaspoon dried parsley instead of 0.25 cup fresh. For chives, green onion whites at double the quantity work well. If you're missing dill, try tarragon or basil for a different but still fresh flavor. The key is to keep the herb amount proportional—just remember dried herbs are more concentrated.