A refreshing salad featuring kale, zoodles, red pepper, mushrooms, carrots, leftover roasted brussel sprouts, roasted chicken, and a delicious peanut Asian dressing.
1: Prepare the kale and zoodles as the base of the salad.
2: Chop the red pepper, mushrooms, carrots, and leftover roasted brussel sprouts.
3: Combine the vegetables in a large bowl with the roasted chicken.
4: In a separate bowl, mix the peanut Asian dressing ingredients: toasted sesame oil, braggs liquid aminos, rice wine vinegar, better peanut butter, and nonfat plain Greek yogurt.
5: Drizzle the dressing over the salad and toss to combine.
6: Top with white sesame seeds before serving.
