Pork Fajita Salad
The recipe Pork Fajita Salad could satisfy your Mexican craving in around 50 minutes. This recipe covers 68% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 2680 calories, 347g of protein, and 101g of fat per serving. This recipe serves 6. A mixture of onion, pork loin chops, iceberg lettuce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. Chicken Pita Fajita, Chicken Fajita Stuffed Bell Pepper, and Asian Pork Salad are very similar to this recipe.
Instructions
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.
Combine rice and sour cream; spread over salsa.
Garnish with olives and green onions.