Side Dishes
The Atlanta Bread Company's signature chicken salad delivers a perfect balance of creamy texture and bold, aromatic flavors that make it a standout side dish.
This recipe captures the essence of their famous version, featuring tender shredded chicken, a rich herb dressing, and a signature za'atar crust for that signature crunch.
The secret lies in the careful combination of fresh herbs, tangy mayo, and just the right amount of lemon to keep the flavors bright and vibrant.
What sets this chicken salad apart is the crunchy za'atar crust that adds a Middle Eastern-inspired kick, elevating the dish beyond traditional versions. The recipe is designed to be simple yet impressive, with just a few key ingredients that come together seamlessly.
Whether you're serving it with toasted bread, crackers, or as a filling for wraps, this salad brings a restaurant-quality touch to any meal.
The result is a creamy, flavorful chicken salad that stays fresh and delicious for days, making it perfect for meal prep or entertaining. The za'atar crust adds a satisfying crunch with every bite, while the herb dressing ensures every spoonful is packed with bright, fresh flavors.
This is the kind of dish that transforms a simple side into the star of the table.
Ready in under 30 minutes, this recipe is ideal for lunch gatherings, potlucks, or as a light yet satisfying dinner option. The best part? It’s easy to customize with your favorite herbs or add-ins while keeping the signature crunch and creamy texture intact. Let’s get started!
Ingredients for atlanta bread company chicken salad
Creamy, crunchy, and packed with bold flavors—this chicken salad is restaurant-quality magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 cups | Shredded, skinless, boneless |
| Mayonnaise 🥛 | ½ cup | High-quality, full-fat preferred |
| Plain Greek Yogurt 🧀 | ¼ cup | Full-fat for creaminess |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Za'atar Spice Blend 🌶️ | 2 tbsp | Store-bought or homemade |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crust, high-quality |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Toasted Breadcrumbs 🍞 | ¼ cup | Panko or regular, toasted |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
The chicken is the star, so grab a rotisserie chicken or cook your own—just make sure it's shredded finely for that perfect texture. Trader Joe's rotisserie chicken is my go-to for convenience, but cooking your own lets you control the seasoning. For the za'atar, Middle Eastern markets have the best blends, but any store-bought mix works in a pinch. The herbs? Fresh is non-negotiable here—dried just won’t give you that bright, vibrant flavor. If you can’t find fresh dill or parsley, substitute with cilantro but reduce the amount by half since it’s more potent.
No za'atar? Mix 1 tbsp each of sesame seeds, sumac, and dried oregano for a quick substitute. The Greek yogurt adds tanginess and creaminess—full-fat is key for that rich texture. If you’re avoiding dairy, vegan mayo and coconut yogurt work surprisingly well. For extra crunch, toast your breadcrumbs in a dry pan with a pinch of salt until golden. The sesame seeds? Toast them in the same pan for a minute—they’ll add depth of flavor and a satisfying crunch. Want more brightness? Add another tablespoon of lemon juice, but don’t overdo it or the salad will taste too sharp.
This salad keeps beautifully for 4-5 days in the fridge, but the za'atar crust loses its crunch after a day or two. To keep it fresh, store the crust and dressing separately and mix just before serving. For meal prep, portion into containers with a small layer of olive oil on top to preserve freshness. The flavors actually improve after the first day as everything melds together—perfect for making ahead for gatherings. If you’re serving it as a wrap filling, assemble just before eating to avoid soggy bread.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—cooked chicken, Greek yogurt, mayo, lemon, and dill. That’s it. No fancy prep, no hidden shortcuts. The yogurt keeps it light, the lemon cuts through the richness, and the dill? Fresh, bright, and impossible to overdo.
- No Leftovers Wasted: This salad stays fresh for days in the fridge—perfect for packing lunches or throwing together last-minute dinners. Honestly, I’ve had it three days in a row and never tired of it. The yogurt-mayo mix keeps it from getting soggy, and the lemon keeps it tasting fresh.
- Lunch or Dinner Ready: Slap it on toast for a quick lunch or pile it high on crackers for a dinner party snack. Between us, I’ve served it at book club meetings, potlucks, and lazy Sunday brunches—no one ever asks what’s in it, they just keep reaching for more.
- Budget-Friendly Protein: Cooked chicken breast is already a lean, affordable staple, and this recipe stretches it further with the yogurt thinning it out. I’ll be real: I make a big batch on Sundays, use half the chicken for salads, and roast the rest for the week. Zero waste, all flavor.
Step-by-step instructions for atlanta bread company chicken salad
This chicken salad delivers the perfect balance of creamy, herby filling and that signature crunchy za'atar crust.
Shred the Chicken and Mix the Creamy Base
Start by shredding the 2 cups cooked chicken breast into bite-sized pieces using two forks. I like to pull the meat apart against the grain for maximum tenderness. In a large mixing bowl, combine the shredded chicken with the 0.5 cup mayonnaise and 0.25 cup plain Greek yogurt. Use a wooden spoon to mix until the chicken is fully coated and the base looks smooth and creamy.
Here's the thing—adding the yogurt lightens the texture without sacrificing richness. You'll notice the mixture becomes thicker and more cohesive as it incorporates. If it looks too thick, stir in 1 tablespoon of the fresh lemon juice to help loosen it up. This acidity also brightens the flavors and balances the richness of the mayonnaise.
Add Herbs, Aromatics, and Za'atar
Fold in the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh parsley using your wooden spoon. You want to distribute these herbs evenly throughout the mixture—this is where the salad gets its vibrant color and fresh flavor. Next, add the 2 cloves minced garlic, 2 tablespoons za'atar spice blend, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well until all the spices are evenly distributed.
The za'atar adds that signature Middle Eastern flair with its earthy, slightly tangy notes. I like to press the spices into the chicken mixture with the back of my spoon to ensure they adhere well. Taste the mixture now—it should be flavorful but not overpowering. If you need more brightness, add another tablespoon of lemon juice.
Create the Crunchy Za'atar Crust
In a small bowl, combine the 0.25 cup toasted breadcrumbs, 1 tablespoon extra-virgin olive oil, and 1 tablespoon sesame seeds. Mix these ingredients with your fingers until the breadcrumbs are evenly coated with oil and sesame seeds. This mixture will form the crispy, flavorful crust that makes this chicken salad so special.
Here's the trick—I like to toast the breadcrumbs separately in a dry skillet over medium heat for about 2 minutes until they're golden and fragrant. This extra step adds a deeper, nuttier flavor to the crust. Once toasted, let them cool slightly before mixing with the oil and sesame seeds. The warm breadcrumbs will help the oil cling better.
Assemble and Chill for Perfect Texture
Divide the chicken salad mixture evenly among four serving bowls or containers. Spoon about 2 tablespoons of the breadcrumb mixture over each portion, pressing it gently into the top to create that signature crust. The breadcrumbs should stick to the chicken salad, forming a crispy, flavorful layer that contrasts beautifully with the creamy filling.
Cover the bowls and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and the crust to firm up slightly. When you're ready to serve, give the salad a quick stir to redistribute any breadcrumbs that may have settled. The contrast between the crispy crust and the creamy, herby filling is what makes this chicken salad truly special.
Serve with Confidence
Serve the chicken salad immediately after chilling. The crust should be golden and crispy, while the filling remains cool and creamy. I like to serve this with crusty bread or as a filling for sandwiches. Each bite delivers that perfect combination of textures and flavors—creamy, herby, and crunchy all in one.
Pro tip: If you're making this ahead of time, assemble the salad and refrigerate it for up to 2 days. The flavors actually improve with time, and the crust stays crispy when served cold. Enjoy your homemade Atlanta Bread Company-style chicken salad!
Pro Tips For Making Atlanta Bread Company Chicken Salad
- SHRED IT COLD: Pull that chicken breast apart while it’s still warm from the fridge—no need to wait for room temp. Cold chicken shreds cleaner and absorbs the yogurt-mayo mix better, so you’ll end up with a smoother, creamier texture instead of gummy clumps. (I used to force this step and always regretted it.)
- DILUTE THE YOGURT FIRST: Mix the Greek yogurt with half the mayo first, then stir in the lemon juice. This prevents the yogurt from curdling when you add the acid later—something that’s happened to me more times than I’d like to admit. The ratio should be roughly 2 parts mayo to 1 part yogurt for the right balance.
- CHOP THE DILL FINE: Don’t just tear the dill—give it a good pulse in the food processor or chop it with a knife until it’s almost paste-like. This releases more flavor into the salad and keeps it evenly distributed. I used to eyeball it, and half the time, I’d get random herb bites instead of a cohesive taste.
- LEMON JUICE LAST: Add the lemon juice after everything else is mixed, and only a little at a time. Too much upfront will make the yogurt split, and you’ll end up with a sad, watery mess. Start with a teaspoon, taste, then adjust—this keeps the tang bright without wrecking the texture. (Yes, I’ve had to start over twice.)
Essential equipment for this recipe
Mixing Bowl Essentials
Start with a large mixing bowl (I use my 8-quart Pyrex for this recipe) to handle the chicken and dressing without spills. The bowl should have sloped sides to make mixing easier—this prevents the ingredients from sticking to the bottom.
A wooden spoon is ideal for folding in herbs and spices without breaking them down. 🥄
Crispy Crust Tools
For the za'atar crust, grab a small mixing bowl (like my 3-cup stainless steel one) and a dry skillet (I love my Lodge cast iron for toasting breadcrumbs).
The skillet should be 8-inch or larger to toast the breadcrumbs evenly. A spoon or spatula helps spread the breadcrumbs in the pan for even browning.
Chopping and Prep
Invest in a sharp chef’s knife (I recommend Victorinox 8-inch) for mincing garlic and chopping fresh herbs. A microplane comes in handy if you prefer finely grated garlic over minced.
For shredding chicken, two forks work perfectly—no special tools needed. Prep all ingredients before mixing to keep the process smooth. ✂️
Storage Containers
Use airtight containers (like Glasslock 16-ounce jars) to store leftovers. These keep the chicken salad fresh for 4-5 days while preserving the crust’s crunch. If serving immediately, individual ramekins (like Le Creuset 6-inch ones) add a restaurant-style presentation. Label containers with the date to track freshness.
Optional Extras
For garnishing, keep sesame seeds and extra za'atar in small jars with squeeze-top lids (like Oxo Good Grips). A small whisk helps emulsify the mayo-yogurt base if you prefer a smoother texture.
If you’re serving with bread, a serrated knife (like Mercer Culinary) gives clean slices for dipping. 🍞
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken for this recipe?
Rotisserie chicken is a fantastic shortcut that works perfectly here. Just remove the skin and bones, then shred the meat into bite-sized pieces using two forks. The flavor will be slightly different from cooked chicken breast, but the texture remains ideal for this creamy salad. For best results, choose a high-quality rotisserie chicken with plenty of juicy meat.
How do I make this chicken salad extra creamy?
For a richer texture, add 1-2 tablespoons of sour cream or 1 tablespoon of cream cheese to the mayo-yogurt base. You can also replace 1 tablespoon of the Greek yogurt with crème fraîche for added depth. The key is to mix gently to avoid breaking down the herbs and spices.
What's the best way to store leftovers?
Store the chicken salad in an airtight container in the fridge for up to 4-5 days. To preserve the crust's crunch, keep the breadcrumb mixture separate and add it fresh before serving. For meal prep, portion the salad into individual containers with a small layer of olive oil on top to maintain freshness.
Can I make this recipe dairy-free?
Yes! Swap the Greek yogurt for vegan mayo and unsweetened coconut yogurt, and use a dairy-free mayo in the base. The texture will be slightly lighter, but the flavors remain rich. For extra creaminess, add 1 tablespoon of aquafaba (chickpea brine) or avocado puree.
Why is my za'atar crust not crispy?
Crispy crusts happen when breadcrumbs are toasted properly and mixed with enough oil. First, ensure your breadcrumbs are fully toasted in a dry pan until golden (about 2-3 minutes). Then, mix with 1 tablespoon of olive oil per 0.25 cup of breadcrumbs**. If the crust still feels soft, sprinkle extra sesame seeds and toast them briefly to add crunch.