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Chopped-Salad-With-Fish (Rubio's Copycat)

Chopped Salad with Fish (Rubio’s Copycat)

Chopped Salad with Fish (Rubio’s Copycat) is incredibly easy to make and so delicious. Truly the best fish salad you will try. It will amaze everyone. The homemade chipotle dressing, Cajun fish, shredded cheese, coupled with the crisp greens makes an extraordinary salad.
Course Main Course, Salad
Cuisine American
Keyword chipotle sauce, Chopped Salad with Fish, Salad, Salad, tilapia
Prep Time 10 minutes
Cook Time 8 minutes
Servings 2 people
Calories 549 kcal

Ingredients

Salad

  • 1 romaine lettuce romaine heart - thinly sliced crosswise
  • 12 oz cabbage finely shredded
  • ½ cup mozzarella cheese or more if desired
  • 1/2 cup chipotle sauce ingredients below
  • 1 cup tomatoes fresh - small diced
  • Salsa ingredients below
  • tortilla strips

Chipotle Sauce

  • ¼ cup mayo
  • ½ labne kefir cheese see notes for link
  • ¼ cup half and half see notes
  • ½ teaspoons chipotle peppers in adobo sauce canned – add more if you want it spicier
  • Salt to taste

Salsa

  • 14.5 oz canned tomatoes whole peeled
  • ¼ onion normal size white onion
  • ¼ cup cilantro
  • ½ jalapeno
  • Salt to taste

Fish

  • 2 pieces tilapia fillet
  • 2 tablespoons oil I use avocado oil
  • 2 teaspoons Cajun seasoning
  • Salt and pepper to taste

Instructions

  1. Thinly slice the lettuce crosswise and place it in a large bowl (large enough to fit the salad).

Chipotle Sauce

  1. Combine mayo, labne kefir cheese, half & half, chipotle peppers in adobo sauce, salt, and whisk until well combined. Cover and refrigerate while you prepare the rest of the salad.

Salsa

  1. To make the salsa drain most of the liquid from the canned whole peeled tomatoes and place the tomatoes in a blender/food processor. Then add the onion, cilantro, jalapeno, and salt. Pulse a few times until the salsa is blended, but still chunky.

Fish

  1. To prepare the fish, start by seasoning the fish with Cajun seasoning.
  2. In a frying pan over medium-high heat, place 2 tablespoons of oil. When the oil starts to sizzle, place the fish and cook until its browned (about 2-3 minutes). Flip to the other side and cook until its browned (about 2-3 minutes). The minute it becomes opaque the fish is done. Once both sides are brown, remove from the pan and place on a plate.

Assemble Salad

  1. To the large bowl where you placed the thinly sliced romaine, add the shredded cabbage, cheese, tortilla strips, and chipotle sauce. Toss until well combined.
  2. Place the tilapia on top, garnish with tomatoes, and salsa. And Voila!

Recipe Notes

I buy the thinly shredded cabbage bags from wholefoods.

Half and half: use more half and half if the sauce is too thick.

Labne kefir cheese: if you can't find labne-kefir-cheese, you can use full-fat greek yogurt.

Chipotle Peppers in Adobo Sauce: you can add more if you like it spicier. 

Tortilla Chips: you can purchade tortilla chips topping for salads, or crumble regular tortilla chips.

For the tortilla chips you can use regular tortilla chips and crumble with your hand. Or purchase the tortilla chips found where the salad toppings are at the grocery store.

Nutrition Facts
Chopped Salad with Fish (Rubio’s Copycat)
Amount Per Serving
Calories 549 Calories from Fat 180
% Daily Value*
Fat 20g31%
Cholesterol 162mg54%
Sodium 1503mg65%
Potassium 1014mg29%
Carbohydrates 35g12%
Protein 58g116%
* Percent Daily Values are based on a 2000 calorie diet.