Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt. Whisk well to blend a thick sauce. Ta-dah!
Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles. (My new favorite spiralizer is The Inspiralizer, designed by Ali Maffucci. Of course, if you’re not going to make veggie noodles all the time, you can just buy an inexpensive julienne peeler or an Oxo handheld spiralizer.)
Finish dicing and chopping your other veggies and herbs.
Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Toss well to combine.
If you’re feeling fancy, transfer the salad to a clean bowl and top with cherry tomatoes, sliced avocado, green onions, cilantro, and toasted sesame seeds. Eat immediately.