1-In a large bowl, combine the 4 cups mixed greens, 1 cup shredded carrots, 1 cup thinly sliced red cabbage, 1/2 cup dried cranberries, 1/4 cup sliced almonds, and 2 chopped green onions.

2-Add the 2 cups cooked chicken and toss gently to mix everything together for an even blend.

3-In a separate bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon grated ginger, and 1 minced garlic clove; season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to create the dressing.

4-Pour the dressing over the salad and toss to coat all the ingredients evenly, making sure every bite is full of flavor.

5-Adjust seasoning if needed, or add extras like a dash of chili flakes for some heat. If you’re going vegan, replace the chicken with 2 cups cubed tofu or 1 cup edamame, prepared by pressing and pan-searing the tofu for that perfect texture.

6-Serve right away for a crispy feel, or let it chill for up to 2 hours to let the flavors mix and mingle even more.