Roasted Pork Fajita Salad With Coconut Lime Dressing Recipes

CHICKEN FAJITA SALAD

Steps:

• For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
• For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
• Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
• While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
• Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
• Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
• For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
• For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

COCONUT-LIME DRESSING

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.

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.

PORK FAJITAS

Steps:

• Clean and slice the onions into long strips. Slice the peppers into long strips as well. Place peppers and onions in a large bowl, sprinkle 1 1/2 tbsp of the fajita mix over the onions and peppers and toss.
• Clean and slice the pork tenderloin into long strips and place in a bowl. Sprinkle the remaining 1 1/2 tbsp of fajita mix over the pork and stir to make sure each piece of pork is seasoned well.
• In a large skillet, heat 1 tbsp of the olive oil over medium high heat and add the pork to it. Cook the pork for 5 to 10 minutes until it's fully cooked, and it's slightly charred, but not burned.
• Remove the pork from skillet, and wipe the skillet clean.
• Add another tbsp of olive oil to the skillet and heat it up. Add the onion and pepper mixture and cook for about 5 minutes until the onion is caramelized and the peppers are soft. Add the pork back to the skillet, mix with peppers and onions and cook for a minute.
• To make the guacamole, mash the avocados in a small bowl, then add the rest of the ingredients and stir well.
• Assemble the tortillas, add some pork, onion, peppers, and top with avocado. Garnish with cilantro if preferred.

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.