Chicken Quinoa Salad with Miso Dressing

Season the thinly sliced chicken breast with salt and pepper.

Cook the chicken in a hot pan until golden brown and cooked through on both sides.

Remove the chicken from the pan and set aside to rest. Cover it to keep it warm and juicy.

While the chicken rests, prepare the dressing. In a measuring cup or bowl, combine miso paste, garlic paste, ginger paste, rice wine vinegar, soy sauce, honey, chili garlic oil, sesame oil, lime juice, and garlic salt.

Whisk the dressing ingredients until well combined. Add water and whisk again to thin the dressing to your desired consistency.

Once rested, dice the cooked chicken into bite-sized pieces.

To assemble the salad jars for meal prep, start by pouring a layer of the miso dressing into the bottom of each jar.

Layer the remaining ingredients in the following order: chopped cucumber, chopped tomatoes, shredded carrots, sliced green onions, chopped cilantro, diced chicken, and finally, the cooked quinoa on top.

Seal the jars and store in the refrigerator. When ready to eat, shake the jar to distribute the dressing and pour into a bowl.