Ingredients Weight Measure
Fish or chicken fillets (6 oz. each) 12 fillets
Lemon pepper seasoning to taste
Baby greens, romaine or butterhead lettuce, torn into bite-sized pieces as needed
Red onion, medium, sliced into thin rings 3 ea.
Green bell pepper, diced 3 ea.
Fresh strawberries, diced 1-1/2 qts.
Unsweetened pineapple chunks, drained 3 lbs.
Safflower oil 1-1/2 cups
Seasoned rice vinegar 1-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 3/8 cup
Fresh cilantro, chopped 3/4 cup


  1. Preheat grill or broiler. Season fillets with lemon pepper and grill or broil fillets 4 to 6 inches away from heat for approximately 4 minutes per side, or until done; cool and cut into bite-sized pieces.
  2. Arrange greens on 12 plates; top with fish or chicken, onions, bell peppers, strawberries and pineapple. In a cruet or bottle, combine oil, vinegar and TABASCO® Green Jalapeño Pepper Sauce; shake well. Drizzle dressing over salads and sprinkle on cilantro.

Yield: 12 servings