Skillet Crisped Tilapia Chopped Salad
Gorton’s Skillet Crisp Tilapia is a delicious, crispy addition to a classic Chopped Salad. This recipe is for six servings, but can easily be made for yourself or a couple friends, too!
- Cook Gorton’s Skillet Crisp Tilapia Classic Seasonings fillets according to instructions on packaging.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
- Evenly divide the lettuce, asparagus, avocado, tomatoes and eggs between 6 salad plates. Place cooked tilapia over the salad.
6 Gorton’s Skillet Crisp Tilapia Classic Seasonings
4 extra large eggs, hard boiled
2 avocados, peeled, pitted, and sliced
12 cherry tomatoes, halved
12 spears asparagus, blanched
1 head iceberg lettuce, shredded
1 cup low-fat mayonnaise
½ cup hot chile sauce
2 tbsp sweet relish
1 fresh lemon, cut in wedges
Skillet Crisp Tilapia Classic Seasonings
5-Star Tilapia® lightly coated in classic seasoning.
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