Kale and Quinoa Salad Bowl with Grilled Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
To reduce prep time, grill chicken ahead of time and refrigerate for up to 2 days in airtight container.