Roasted Pork Fajita Salad With Coconut Lime Dressing Food

PORK FAJITA SALAD

Steps:

• 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. Spread with salsa. Combine rice and sour cream; spread over salsa. Garnish with olives and green onions.

ROASTED PORK FAJITA SALAD WITH COCONUT LIME DRESSING

Steps:

• Preheat oven to 400 F.
• In a large mixing bowl or a large plastic bag, combine oil, spices, sea salt and black pepper.
• Add the pork, peppers and onions to the mixture and combine with a wooden spoon (or close the bag and shake vigorously) until fully coated.
• Cut a piece of parchment paper to fit the bottom of a large, rimmed baking sheet.
• Spread pork and vegetables on the parchment paper, place in oven and roast for 20 to 25 minutes, or until pork is cooked through.
• Meanwhile, combine salad dressing ingredients in a mason jar. Fasten the lid tightly and shake vigorously until well combined.
• Top salad greens with pork and vegetable mixture, and drizzle with dressing to serve. Garnish with cilantro and fresh lime wedges if desired.

TOMATO, CORN & AVACADO SALAD WITH CILANTRO LIME DRESSING

Steps:

• Put frozen corn in large serving bowl. Chop tomatoes in half and add to corn. Allow these to sit while making the dressing.
• Combine all dressing ingredients in a small bowl. Mix very well. Add to corn and tomato.
• Chop 2-3 avocado. I prefer ones that are just barely ripened so they don't get too mushy in the salad. If you are making this in advance, wait to to add the avocado so it doesn't turn brown.
• Add the cheese and stir gently.
• If you allow this to sit up to an hour before serving, the flavors blend together beautifully.

COCONUT AND LIME SALAD DRESSING

Steps:

• Combine all ingredients and mix well.

CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Place a large skillet coated with cooking spray over medium-high heat until hot.
• Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
• Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
• In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
• Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
• To Make Fajita Seasoning: Combine all seasonings well.
• To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.

COCONUT LIME SALAD DRESSING

Steps:

• Mix all ingredients together in a clean jar or bottle.
• Shake vigorously till well combined.
• Serve immediately.

PORK FAJITAS

Steps:

• Heat the oil in a large skillet over high heat.
• Add pork, sprinkle with the salt and pepper.
• Cook, and stir constantly for 2 minutes.
• Add peppers, onion, garlic, cumin and fajita seasoning, continue to cook until the vegetables are crips-tender, about 3-4 minutes.
• Stir in the lime juice, and saute for about 2 more minutes.
• To serve, roll 3/4 cup meat mixture in each tortilla and garnish as desired.
• I like to put the meat and tortillas in a platter and bring it to the table, and let everyone make up their own.

FAJITA SALAD WITH CREAMY CILANTRO-LIME SAUCE

Steps:

• Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
• Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; sauté 8 minutes or until chicken is done. Set aside.
• Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.