The Neelys' Chopped Salad with Fish

The Neelys' tip for great fish dishes starts with Van de Kamp’s® and Mrs. Paul’s® fish because it is made with 100% whole fish fillets. It is the perfect combination to their Chopped Salad with Buttermilk dressing. Enjoy this tasty salad tonight in 30 minutes!

Yield: 6 servings
Recipe from Van de Kamp's® and Mrs. Paul's®

Recipe Time

Cook Time:
Prep Time:


  • 6 Mrs. Paul’s® or Van de Kamp's® Crunchy Fish Fillets
  • 1/2 cup low fat buttermilk
  • 1/2 cup low fat sour cream
  • 2 teaspoons dried chives
  • 1 teaspoon garlic powder
  • 2 Romaine lettuce hearts, chopped
  • 1 cucumber, peeled and chopped
  • 1 container (10 oz.) grape tomatoes, cut in half
  • 1 bunch green onions, sliced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 cup frozen Bird's Eye® corn kernels, thawed
  • 1 cup shredded cheddar cheese


  1. 1.  Bake fish according to package directions.
  2. 2.  Meanwhile, make Simple Buttermilk Dressing by whisking low fat buttermilk, low fat sour cream, dried chives and garlic powder in medium bowl. Season to taste with kosher salt and freshly ground black pepper. Cover and refrigerate until needed.
  3. 3.  Toss all remaining ingredients except Simple Buttermilk Dressing and Crunchy Fish Fillets in large bowl.
  4. 4.  Drizzle salad with desired amount of Simple Buttermilk Dressing, then toss to coat.
  5. 5.  Evenly divide salad on 6 serving plates. Arrange baked fish fillet on each plate. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

The Neelys' Chopped Salad with Fish Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy