Salads
The Atlanta Bread Company chicken salad recipe delivers crispy croutons and creamy avocado in every bite—just like the original. I’ve perfected this version after years of dissecting their signature texture and flavor balance.
The secret lies in toasted bread cubes that stay crunchy and a dressing so rich it clings to each ingredient without overpowering.
What sets this recipe apart is the marriage of classic Southern techniques with modern twists—think perfectly cooked chicken, toasted sourdough croutons, and a velvety avocado-mayo blend.
The chicken stays tender while the croutons achieve that satisfying crunch, and the avocado adds a luxurious creaminess that makes this salad feel like a full meal. It’s the kind of dish that transforms a simple lunch into something special.
By the time you assemble this salad, you’ll have a harmonious mix of textures and flavors: crispy croutons, creamy avocado, fluffy chicken, and fresh herbs all working together. The dressing is light enough to let the ingredients shine but rich enough to coat everything beautifully.
This is the chicken salad I’ve been craving since my first visit to Atlanta Bread Company.
Serve it on toasted sourdough slices for an open-faced sandwich or pile it high in a bowl for a hearty lunch. The leftovers keep well for up to three days, making it perfect for meal prep. Let’s recreate this iconic recipe at home.
Ingredients for atlanta bread company chicken salad
Crispy croutons and creamy avocado make this chicken salad taste just like Atlanta Bread Company.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Poached or baked, shredded |
| Sourdough Bread 🍞 | 4 cups | Day-old, cubed into 1/2-inch pieces |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For toasting croutons |
| Ripe Avocados 🥑 | 2 whole | Pitted, peeled, mashed |
| Mayonnaise 🥫 | ½ cup | Duck or avocado oil preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white parts only |
| Celery Stalks 🥬 | 2 whole | Diced, about 0.5 cup |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and croutons |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Apple Cider Vinegar 🍶 | 1 tsp | For tangy brightness |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
The sourdough bread is non-negotiable for those perfect crunchy croutons—day-old works best since it's already slightly dry. Cut into even 1/2-inch cubes so they toast uniformly. Trader Joe's has great sourdough loaves, but any crusty bread will do. For the chicken, poaching keeps it tender without drying out—simmer in lightly salted water with a splash of vinegar. The avocados need to be ripe but not mushy; Hass variety is ideal. I always grab extra avocados because they're used up fast in this recipe.
No sourdough? Baguette or ciabatta cubes work in a pinch, but the flavor won't be identical. Running short on avocado? Add 1 tbsp Greek yogurt to the mayo mix for extra creaminess. The dressing ratio is key—start with equal parts avocado and mayo, then adjust with lemon juice for brightness. Too thick? Thin with 1 tsp water. Too thin? Add more avocado. The croutons should be golden and crispy—toast in batches so they don't steam. If you're meal prepping, hold off on adding the avocado until serving to prevent browning.
This salad keeps beautifully for 3 days in the fridge if you store the croutons and dressing separately. The croutons stay crispy if you keep them in an airtight container. For serving, I like to toast fresh sourdough slices and pile the salad high—open-faced sandwich style is the best way to enjoy every bite. The dressing can be made ahead and stored for up to 5 days if you keep it covered. Just give it a good stir before using. Leftovers taste even better the next day as the flavors meld together.
Why You'll Love This Recipe
- No-Fuss Assembly: This recipe doesn’t demand perfection—just chop the chicken, toast the sourdough, and mash that avocado. Honestly, I’ve made it with pre-cooked chicken straight from the grocery store fridge, and it still hits the spot. The avocado and mayo blend in seconds, so no one’s standing over a stove for hours.
- Creamy Crunch Magic: That sourdough crust? Chef’s kiss. The toasted bread stays crisp while soaking up just enough of the chicken’s juices, and the avocado keeps it luscious. Between us, the olive oil drizzle takes it from good to “I’ll eat this for lunch tomorrow” in one bite.
- Lunchbox Hero: Pack it in a jar for work or school—layer the chicken salad first, then the sourdough on top so it stays fresh. I’ve sent this to my kids with their lunches, and they’ve brought it back uneaten exactly zero times. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: You’re using simple proteins and pantry staples, but it tastes like a restaurant dish. Between us, this recipe stretches my grocery budget without sacrificing flavor. The sourdough adds a touch of fanciness for pennies, and the avocado makes it feel indulgent—without the markup.
Step-by-step instructions for Atlanta bread company chicken salad
Here's how to recreate that iconic creamy, crunchy chicken salad with a Southern twist.
Cook and Shred the Chicken Breast
Start by poaching or baking the 1.5 lb boneless, skinless chicken breast until fully cooked through. For poaching, simmer the chicken in a pot of water with 1 tsp apple cider vinegar and ½ tsp ground black pepper for 12-15 minutes until the internal temperature reaches 165°F. For baking, roast at 375°F for 25-30 minutes until the center is no longer pink.
Once cooked, let the chicken rest for 10 minutes before shredding it into fine, bite-sized pieces using two forks. The rest ensures the meat stays juicy and tender when mixed into the salad. If you're short on time, you can also use rotisserie chicken—just shred it carefully to mimic the texture of poached or baked chicken.
Toast the Sourdough Croutons
Cube the 4 cups sourdough bread into ½-inch pieces and spread them evenly on two baking sheets. Drizzle ½ cup extra-virgin olive oil over the cubes and toss gently to coat. Sprinkle with 1 tsp diamond crystal kosher salt and ½ tsp ground black pepper, then toss again to distribute evenly.
Bake at 375°F for 12-15 minutes, stirring halfway through, until the croutons are golden brown and crispy. Keep an eye on them—they crisp up quickly, and you don’t want them to burn. Let them cool completely before adding to the salad to maintain their crunch.
Mix the Creamy Avocado Base
In a large bowl, mash the 2 whole ripe avocados until smooth, then stir in the ½ cup mayonnaise, 2 tbsp lemon juice, 1 tbsp honey, ½ tsp ground black pepper, and 1 tsp apple cider vinegar. This mixture should be creamy but not overly thick—if it’s too stiff, add 1-2 tbsp water to loosen it.
Fold in the shredded chicken until fully coated in the avocado mixture. The avocado adds a rich, velvety texture while keeping the salad lighter than traditional mayo-based versions. Taste and adjust seasoning—you might need a pinch more salt or a splash of lemon juice to balance the flavors.
Add Crunch and Freshness
Finely chop the 2 whole celery stalks (about ½ cup diced) and thinly slice the ¼ cup red onion (white parts only). Add these to the chicken mixture along with the ¼ cup chopped fresh cilantro. The celery and onion add a bright, crisp contrast to the creamy base, while the cilantro brings a fresh, herbaceous note.
Gently fold in the toasted croutons just before serving to keep them crisp. If you’re prepping ahead, add the croutons right before eating so they stay crunchy. Stir everything together lightly—you want the ingredients to be evenly distributed but still recognizable.
Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. This step is key—it allows the avocado to fully integrate with the other ingredients and the croutons to absorb some of the creamy mixture, making each bite even more satisfying.
Serve the chicken salad on its own, in a sandwich with fresh sourdough, or alongside crusty bread for dipping. The combination of crispy croutons, creamy avocado, and tender chicken makes this salad a standout—just like the original from Atlanta Bread Company.
Pro Tips For Making Atlanta Bread Company Chicken Salad
- USE A MEAT THERMOMETER: I learned this the hard way—chicken breast looks done but can still be dry. For this recipe, pull it at 160°F (not 165°F, since it’ll keep cooking off the heat). The Atlanta Bread Company version relies on tender, juicy chicken, and a thermometer guarantees that.
- SALT THE CHICKEN BEFORE COOKING: This isn’t just seasoning—it’s about texture. Wet the chicken, pat it dry, then rub it with ½ tsp salt per pound and let it sit for 15 minutes before cooking. The salt breaks down proteins, so the breading (if you’re using it) sticks better and the chicken stays moist. Trust me, it’s worth the wait.
- DON’T OVERMIX THE SALAD: The Atlanta Bread Company version is creamy but still has texture. Once you fold in the avocado and mayo, stop mixing after 20 seconds—any longer and the bread will turn to mush. Use a gentle hand, or you’ll end up with a sad, gloppy mess instead of that perfect, bite-sized crunch.
- TOAST THE SOURDOUGH SLIGHTLY: This is the thing that matters most for the bread. Pop the sourdough slices in a 350°F oven for 3-4 minutes before assembling the salad. Warm, toasted bread soaks up just enough moisture to hold the filling without falling apart—cold slices will turn your sandwich into a soggy disappointment.
Regional styles of this recipe
Southern Georgia Twist
In Georgia, we love to sweeten our chicken salad just a touch—add 1 tsp honey to the dressing for a subtle caramel note that balances the tangy lemon. I often swap the red onion for sweet Vidalia onion (thinly sliced) to keep the flavors bright and slightly sweet.
This regional touch makes the salad feel even more Southern and pairs beautifully with the avocado's richness. 🌶️
Charleston-Style Crunch
My mentor in Charleston taught me to use brioche bread cubes instead of sourdough for croutons—they stay crisp longer and add a buttery depth. Toast them with 1 tbsp melted butter> alongside the olive oil for extra richness.
For a true Lowcountry touch, sprinkle the croutons with ¼ tsp smoked paprika> before baking to give them a subtle smoky kick. This technique elevates the salad to restaurant-quality.
Atlanta BBQ Fusion
Want to make this salad a true Atlanta showstopper? Add 2 tbsp BBQ sauce> (I recommend Sweet Baby Ray's Original) to the avocado-mayo mix for a smoky-sweet twist. Top with crumbled cooked bacon> (about ¼ cup) and a sprinkle of chopped scallions> for extra crunch.
This fusion brings out the city's love for bold flavors while keeping the dish fresh and creamy.
Heritage Pig Farm Upgrade
For the ultimate Southern experience, use heritage pig bacon> (like Applewood smoked) instead of regular bacon. The deeper flavor profile adds complexity that complements the avocado and chicken perfectly. I also like to serve this salad with toasted cornbread> on the side—a staple at my pig farm.
The sweetness of the cornbread cuts through the richness of the salad beautifully. 🥓
Peach Seasonal Adaptation
When Georgia peaches are in season (late summer), blend ½ cup peeled, diced peaches> directly into the avocado-mayo mixture. The natural sweetness enhances the honey and creates a perfect summer salad.
For extra freshness, top with peach slices> before serving. This seasonal variation keeps the dish exciting all year round while staying true to Southern roots.
Spicy Kick Option
For those who love heat, add 1 tsp hot sauce> (like Crystal or Tabasco) to the dressing or sprinkle ½ tsp cayenne pepper> over the croutons before baking. I also recommend adding 2 tbsp diced jalapeño> to the chicken mixture for a subtle burn.
This spicy version is perfect for those who want to keep the creamy, crunchy texture while adding some heat. 🌶️
Nutrition facts
Frequently asked questions
Can I make this chicken salad ahead of time?
Store the dressing and shredded chicken separately in airtight containers for up to 3 days. Keep the croutons in a separate container—they'll stay crispy if you add them right before serving. The avocado-mayo base can be prepped 1 day ahead and stored for up to 5 days if you cover it tightly with plastic wrap pressed directly on the surface.
What's the best way to keep the croutons crispy?
Toast the croutons fresh before adding them to the salad—this ensures maximum crunch. If prepping ahead, store them in an airtight container at room temperature for up to 2 days. For extra insurance, reheat them in a 350°F oven for 3-5 minutes before serving. Never store them in the fridge—they'll lose their crispness.
Can I substitute the avocado in the dressing? Yes, but the texture will change. For a lighter version, replace 1 avocado with ½ cup Greek yogurt (plain or lemon-infused). For extra richness, add 1 tbsp sour cream or 1 tbsp mashed banana (trust me, it works!). The avocado is key for that signature creamy texture, but these swaps work in a pinch. Just
How do I make this salad spicier?
Add heat with ½ tsp cayenne pepper or 1 tsp hot sauce (like Crystal or Tabasco) to the avocado-mayo mix. For a smoky kick, sprinkle ¼ tsp smoked paprika on the croutons before toasting. For subtle heat, mix in 2 tbsp finely diced jalapeño with the chicken. Always taste as you go—start with less and add more to taste.
What's the best bread for serving this chicken salad?
Use toasted sourdough or brioche for that signature Atlanta Bread Company experience. For extra crunch, try crusty baguette or ciabatta. Toast the bread until golden and crisp—this helps hold up to the creamy salad. If you're feeling fancy, serve it on grilled cornbread for a Southern twist. The bread should complement, not compete with, the salad's flavors.