Pork fajita salad

 
                             Pork Fajita Salad
 
 Recipe By     : Mona
 Serving Size  : 6     Preparation Time :0:00
 Categories    : Cheese                          Meat
                 Rice                            Salad
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4           cup  olive oil
   2        tablespoons  lime juice
   1           teaspoon  oregano
   1           teaspoon  chili powder
   4                     boneless pork top loin chops -- 1" thick
   2 1/4           cups  chicken broth
   1                cup  long-grain white rice -- uncooked
   2                     avocados -- peeled
   1         tablespoon  lemon juice
   1             medium  tomato -- seeded and chopped
   1                     jalapeno pepper -- seeded and chopped *
   2        tablespoons  fresh cilantro
   1         tablespoon  onion -- finely chopped
   1               head  iceberg lettuce -- shredded
   15            ounces  black beans -- canned -- rinsed
                         and drained
   1                cup  sharp cheddar cheese -- shredded
   11            ounces  salsa
   2               cups  sour cream
                         sliced ripe olives and green onions
 
 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 broth 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 quart 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.
 
 *When Cutting or seeding hot peppers, use rubber or plastic gloves to
 protect your hands. Avoid touching your face.
 
 Source:
   "Heather Nandell"
 
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 Per Serving (excluding unknown items): 919 Calories; 47g Fat (45.2%
 calories from fat); 43g Protein; 85g Carbohydrate; 16g Dietary Fiber; 88mg
 Cholesterol; 724mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean
 Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 8 Fat.
 
 NOTES : Can use fresh parsley instead of cilantro.
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0