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Knott’s Chicken Salad Salad

Recipe by Courtnee Williams
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30 minutes
40 minutes
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  • 4 cups of Romaine lettuce
  • 2 cups of Red or Green Cabbage
  • 8 Grape tomatoes
  • 12oz Knott's Chicken Salad
  • 1 Cup Shredded Cheddar Cheese
  • 4 slices of Bacon, pre-cooked
  • ½ Cup of Shredded Carrots
  • For Buttermilk Dressing:
  • ½ cup sour cream
  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 2 Tbsp Garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1-1 ½ tsp dried dill
  • ⅓ cup fresh finely chopped chives
  • 2 tsp lemon juice
  • Dash of hot sauce
  • For Cornbread Croutons:
  • 1 batch of day old cornbread
  • 3 Tbl. Olive Oil
  • Salt/pepper to taste


  1. Preheat oven to 400 degrees.
  2. Cut cornbread into cubes, your preference on size. Place cubes on a rimmed baking sheet.
  3. Sprinkle with salt and pepper to taste and drizzle with olive oil. Toss lightly to coat.
  4. Toast in oven until edges are a deep brown, about 10-15 minutes; flipping once during baking. Remove from oven.
  5. Combine all the Dressing Ingredients in a bowl and whisk well. Chill until ready to serve. *note: dressing will thicken the longer it is refrigerated. Thin with a couple teaspoons of water to drizzle if needed/wanted.
  6. In a medium bowl, Layer lettuce and cabbage.
  7. Top with Knott’s Chicken salad, tomatoes, bacon, cheese and croutons.
  8. Top with Knott’s Chicken salad, tomatoes, bacon, cheese and croutons.
  9. Drizzle with dressing.
  10. Serve immediately.