In a large salad bowl, combine mixed greens, shredded carrots, and sliced red cabbage. Add dried cranberries and sliced almonds. Toss until evenly distributed.

Gently fold in shredded chicken, mixing until evenly dispersed.

In a separate bowl, combine soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic. Whisk until well incorporated, then season with salt and pepper to taste.

Drizzle the dressing over the salad mixture and toss gently until well-coated.

Serve immediately or chill for up to two hours before serving.