Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then bake for 20–25 minutes until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before shredding into bite-sized pieces.
Wash and dry the mixed greens thoroughly. Set them aside as the base for your salad.
Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden brown. Toast the sesame seeds in the same skillet for 1–2 minutes until fragrant
Drain the mandarin oranges and thinly slice the green onions. These will add sweetness and a fresh flavor to your salad.
Prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, and minced ginger in a small bowl until smooth. Adjust the seasoning if needed by adding more honey for sweetness or vinegar for tanginess.
In a large mixing bowl, combine the mixed greens, shredded chicken, dried cranberries, mandarin oranges, toasted almonds, green onions, and sesame seeds.
Drizzle the dressing over the salad and gently toss everything together until evenly coated. Serve immediately to enjoy the freshest flavor and texture.