In a large mixing bowl, combine mixed greens, shredded carrots, and red cabbage. Toss together lightly.

Fold in dried cranberries and sliced almonds or chopped peanuts, mixing gently.

Add the cooked chicken and toss gently to combine.

In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, and garlic until smooth.

Pour the dressing over the salad and toss to coat gently and thoroughly.

Taste and adjust the seasoning with salt and pepper, then let the salad sit in the refrigerator for 10-15 minutes.

Serve immediately in chilled bowls or refrigerate for up to 2 hours before serving.