In a large mixing bowl, combine about two cups of shredded grilled chicken, one cup of dried cranberries, and four cups of mixed greens. Toss gently.

Finely chop four to five green onions and add them to the bowl. Stir carefully.

In a separate bowl, whisk together three tablespoons of soy sauce, two tablespoons of rice vinegar, one tablespoon of sesame oil, and one tablespoon of honey.

Drizzle the dressing over the salad and toss gently.

Serve in crisp lettuce cups, flaky croissants, or soft wraps.