Warm Pork Fajita Salad Recipes

STEAK FAJITA SALAD

Steps:

• Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
• Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
• Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

CHICKEN FAJITA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
• Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
• In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
• In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
• Enjoy!

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.

PULLED PORK FAJITA SALAD

Steps:

• In a small bowl, combine the black beans, diced pineapple (don't forget to reserve the juice), diced peppers and onions, juice from half a lime, 1 Tbsp cilantro and a pinch of salt and set aside.
• In a hot skillet, saute thinly sliced peppers and onions in a little oil over high heat until slightly charred and softened.
• In a small bowl or jar, combine juice from one lime, oil, pineapple juice and cilantro and mix or shake well. Taste and add more pineapple juice to sweeten if needed.
• Divide lettuce between two bowls. Top each bowl with approx 4 oz pulled pork, pepper and onion mixture, pineapple salsa and avocado.
• Serve with dressing.

PORK FAJITAS

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.

FAJITA SALAD RECIPE

Steps:

• Heat cooking spray in a large skillet over medium heat. Add chicken and cook for 6-8 minutes stirring occasionally until browned and at 165°F internal heat. Remove and set aside on a plate covered.
• Add olive oil, bell peppers and onion to the pan and cook until softened, stirring often.
• Follow instructions on the fajita mix and add the mix in with water along with the chicken and stir. Let heat for 3 minutes
• Add Chicken, vegetables, avocado and cheese to the lettuce in a large bowl. Toss until mixed. Serve in individual bowls and dress with your favorite dressing, salsa and cheese. Squeeze on a little lime juice. Enjoy!