Cook and shred the chicken breast if not already done. You can also use leftover rotisserie chicken for convenience.
In a large bowl, combine the mixed greens, shredded chicken, dried cranberries, sliced almonds, shredded carrots, red bell pepper, green onions, and cucumber.
Make the Dressing:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, olive oil, Dijon mustard (if using), grated ginger, and minced garlic. Season with salt and pepper to taste.
Whisk until the dressing is well-combined and emulsified. If you’d like a smoother dressing, you can blend it using an immersion blender.
Assemble the Salad:
Drizzle the dressing over the salad ingredients and toss everything gently to combine, ensuring all the salad ingredients are coated in the dressing.
Garnish with sesame seeds on top for added crunch and flavor.
Serve:
Serve immediately, or chill the salad for a bit in the fridge if you prefer it cold. This salad pairs well with a light soup or as a standalone meal.
