Goddess Dressing (we use the one from Trader Joes)
Shred the vegetables into very thin ribbons or slices using a grater, peeler, mandoline, or spiralizer. It's sort of up to you how you want the shape of the vegetables to be (we love our spiralizer!). After shredding, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.
Heat a ¼" of oil in a skillet (we love prefer olive oil). Cook the Beyond Meat Chicken Strips for about a minute and a half to two minutes per side or just tear refrigerated strips in parts and eat as is :)
Toss the vegetables with a scoop of Goddess dressing - start out with about ½ cup and add more if needed. Add the roasted chicken strips and toss gently to combine. Arrange the salad into bowls and serve immediately.