In a large mixing bowl, combine 4 cups of shredded cabbage and 2 cups of shredded or chopped pre-cooked chicken. Add 1 cup of dried cranberries.

In a separate bowl, whisk together 1/4 cup of toasted sesame oil, 2 tablespoons of rice vinegar, and 2 tablespoons of honey until fully emulsified. Incorporate 1 minced clove of garlic and 1 teaspoon of freshly grated ginger, then add 2 tablespoons of soy sauce.

Pour the prepared dressing over the salad base, gently toss the ingredients together to coat evenly.

Cover the bowl and let the salad chill in the refrigerator for 15-20 minutes to meld flavors.

Serve the salad on a platter or individual plates. Optionally, top with sliced almonds or sunflower seeds just before serving.