Cut chicken that was prepared the night before, into bite-sized pieces. Set aside.
Slice Brussels sprouts; toss into a large bowl with kale, spinach and thawed corn. Dice tomatoes and shell edamame; add to salad.
For the dressing, Slice and pit 2 peaches and place into a blender with salt, pepper, juice from lemon, olive oil and sesame seeds; blend well. Pour over salad, add in cut chicken; toss to coat evenly. Serve with remaining peaches.