In a large mixing bowl, add about 4 cups of mixed greens, 2 cups of shredded cooked chicken, and 1 cup of dried cranberries. Toss the ingredients gently with your hands to ensure an even distribution.

In a separate bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of olive oil, and 1 tablespoon of honey until thoroughly combined.

Pour the prepared dressing over the salad mixture and toss everything together for about 30 seconds until well mixed.

Scoop the salad into crisp lettuce cups or fill a wrap with the mixture for an exciting crunch.

Store any leftovers in an airtight container, keeping the dressing separate for up to two days in the refrigerator.