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Home Recipes Dishes & Beverages BBQ

Pork Fajita Salad

Name: Pork Fajita Salad
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1/4 cup olive oil; 2 tablespoons lime juice; 1 teaspoon dried oregano; 1 teaspoon chili powder; 4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds); 2-1/4 cups chicken broth; 1 cup uncooked long grain rice; 2 ripe avocados, peeled; 1 tablespoon lemon juice; 1 medium tomato, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 2 tablespoons minced fresh cilantro; 1 tablespoon finely chopped onion; 1 head iceberg lettuce, shredded; 1 can (15 ounces) black beans, rinsed and drained; 1 cup shredded sharp cheddar cheese; 1-1/3 cups salsa; 2 cups sour cream; Sliced ripe olives and green onions

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Test Kitchen Approved

Total Time

Prep: 35 min. + marinating Grill: 15 min.

Makes

6 servings

For a refreshing take on fajitas, try this savory salad suggested by Iola Egle of McCook, Nebraska. "Your crowd will love the festive layers and creamy guacamole," Iola assures.

Pork Fajita Salad Recipe photo by Taste of Home

Ingredients

1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
4 boneless pork loin chops (1 inch thick, about 1-1/2 pounds)
2-1/4 cups chicken broth
1 cup uncooked long grain rice
2 ripe avocados, peeled
1 tablespoon lemon juice
1 medium tomato, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 head iceberg lettuce, shredded
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded sharp cheddar cheese
1-1/3 cups salsa
2 cups sour cream
Sliced ripe olives and green onions

Directions

In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Drain, discarding marinade. Grill chops, uncovered, over medium heat for 12-14 minutes or until juices run clear, turning once. Thinly slice pork; set aside.
In a saucepan, bring broth to a boil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.
Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-qt. glass salad bowl, layer lettuce, beans, cheese, pork and guacamole. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions.

Pork Fajita Salad

Ingredients

Directions

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