1 package (15.2 oz.) frozen breaded Alaska pollock fillets
2 packages (6.75 oz. each) Southwest-style chopped salad kits with dressing
1 cup corn kernels (fresh or frozen)
1 small avocado, pitted, peeled and sliced
Cilantro leaves, for garnish, if desired
Cook breaded Alaska pollock fillets according to manufacturer’s directions. Cool slightly; break each fillet into 4 to 5 pieces.
While pollock is cooking, lightly char corn kernels in a pan or on grill.
Divide salad mix and toppings among four large bowls/plates; top with the corn, avocado and fish pieces. Garnish with cilantro, if desired. Serve with the packaged salad dressing.