Grilled fajita-seasoned chicken cut into cubes and tossed with black and pinto beans, corn, salsa, and fresh cilantro — the salsa does double duty as the dressing. Scoop it with tortilla chips or crush some in and eat it with a fork. Forgiving, fast, and great as leftovers.
Gluten-FreeHigh ProteinQuick MealMake-Ahead
Best for: an easy weeknight dinner or meal-prep lunches — it reheats well. Serves 6. The salsa is the dressing, so use one you really like (Marcus's Garden Salsa is built for exactly this).
Pound the chicken breasts to an even thickness. Drizzle with olive oil and season generously on both sides with the fajita seasoning.
Grill over medium-high until the internal temp reaches 165°F, about 5–7 minutes per side depending on thickness. Rest 5 minutes, then cut into bite-sized cubes.
In a large bowl, combine the cubed chicken, black beans, pinto beans, corn, salsa, and cilantro. Toss until everything is evenly coated.
Scoop with tortilla chips, or crush a handful of chips into the bowl, mix them in, and eat with a fork.
Notes from experience
The salsa is the dressing — use one you really enjoy, since it carries the flavor of the whole bowl.
It's forgiving: more salsa if you want it saucier, more cilantro if you want it brighter.
Leftovers make an excellent lunch and reheat well.
Dress it up if you like — shredded cheese, diced avocado, sour cream, jalapeños, or a squeeze of lime — but it's great just as written.
Dietary note
Naturally high-protein and easily gluten-free — tagged conditional only because fajita seasoning blends and salsa brands vary, and you'll want corn tortilla chips (naturally GF) rather than flour. Dairy-free as written; the optional cheese and sour cream add dairy. Drop the chicken and lean on the beans for a vegetarian bowl.
