Pork Fajita Salad Recipe

Name: Pork Fajita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 boil; 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-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.

1152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon dried oregano, 1 teaspoon chili powder, and more.

Yes, Pork Fajita Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Fajita Salad

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