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Pork Fajita Salad
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.
6 Servings
Prep: 35 min. + marinating Grill: 15 min.
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 (4 ounces) shredded sharp cheddar cheese
1-1/3 cups salsa
1 jar (11 ounces) salsa
2 cups (16 ounces) 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
© Taste of Home 2011
2 of 2
Pork Fajita Salad
(continued)
Directions (continued)
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 broil; 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. Yield: 6 servings.
© Taste of Home 2011