Layered Pork Fajita Salad

By March 27, 2018 June 28th, 2018 Pork, Pork Salads, Recipes
Layered Pork Fajita Salad

Makes: 12 servings
Prep Time: Overnight
Cook Time: 20 minutes


1 1/2 lb boneless pork loin chops (about 6)
1/4 c olive oil
2 T lime juice
1 t dried oregano
1 t chili powder
1 head iceberg lettuce, shredded
1 15-oz can black beans, drained
4 oz sharp Cheddar cheese, grated
1 8-oz jar salsa (mild, medium or hot)
16 oz (2 cups) sour cream
3 c cooked white rice
1 2 1/2-oz. can sliced black olives, drained
2 green onions, thinly sliced
Corn tortilla chips


2 ripe avocados
1 T lemon juice
1 T minced onion
3 T minced cilantro
1 chopped tomato
1 seeded and minced jalapeno chile


  1. Place pork chops in a self-sealing plastic bag and add the olive oil, lime juice and seasonings.
  2. Let marinate overnight in the refrigerator.
  3. Remove chops from marinade; pat dry and grill or broil just until cooked and nicely browned, about 8 minutes total.
  4. Set aside to cool.
  5. Cut into 1/2-inch cubes.
  6. Assemble salad up to an hour before serving: In a 5-quart, straight-sided glass bowl or casserole dish, layer shredded lettuce, black beans, Cheddar cheese, pork pieces and guacamole. Spread 1 cup of the salsa over the top.
  7. Mix the sour cream and rice together and spread over the top of the salad, covering completely.
  8. Put the remaining salsa in the middle of the sour cream layer.
  9. Garnish the salad with the olives and green onions.
  10. Serve tortilla chips on the side.

Recipe courtesy of National Pork Board.

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