Kale and Quinoa Salad Bowl with Grilled Chicken

Preheat grill to medium-high heat; grease grate well. Toss together chicken, 1 tbsp (15 mL) vegetable oil, and half of the salt and pepper. Grill chicken, flipping halfway through, for 12 to 15 minutes or until well-marked and internal temperature of instant-read thermometer inserted into thickest part of breast reads 165°F (74°C). Let cool slightly; cut into slices.

Divide cooked quinoa evenly among 2 serving bowls. Top each bowl evenly with kale, avocado, cucumbers and carrots. Arrange sliced chicken over top.

Whisk together remaining vegetable oil, salt and pepper, maple syrup, lemon juice and miso paste; drizzle evenly over each serving. Sprinkle with toasted sesame seeds.