Pork Fajita Salad

Pork Fajita Salad Recipe With Picture Layer of delicious pork, tomatoes, peppers, onions black beans, cheddar cheese and guacamole make one killer salad.

Quick look

  • prep 35 min    cook 15 min
  • serves 6


  • 1/4 cup olive or vegetable 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 or parsley
  • 1 tablespoon finely chopped onion
  • 1 head iceberg lettuce, shredded
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 jar (11 ounces) salsa
  • 2 cups (16 ounces) sour cream
  • Sliced ripe olives and green onions

    How to make it  50 minutes

  • 1

    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.

  • 2

    In a saucepan, bring broth to a broil; stir in rice. Return to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cool.

  • 3

    Meanwhile, for guacamole, mash avocados with lemon juice. Stir in the tomato, jalapeno, cilantro and onion. In a 5-quart 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.

Healthy Cooking Tip

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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