Creating Asian Chicken Cranberry Salad is straightforward if you follow these simple steps:

1. Cook the Chicken: If you haven’t already, cook the chicken by grilling, baking, or sautéing until it reaches an internal temperature of 165°F (74°C). Allow it to cool slightly before shredding or dicing.
2. Prepare the Vegetables: While the chicken is cooling, wash and chop the salad greens, red cabbage, carrots, and cucumber. Aim for bite-sized pieces for easy eating.
3. Combine Ingredients: In a large salad bowl, combine the shredded chicken, salad greens, cabbage, carrots, cucumber, cranberries, and green onions.
4. Add Nuts: If using toasted almonds or cashews, add them to the bowl for extra crunch and flavor.
5. Dress the Salad: Drizzle the sesame dressing over the salad ingredients and toss gently to combine. Ensure everything is well-coated but avoid bruising the greens.
6. Season to Taste: Add salt and pepper as needed, tasting as you go to achieve the desired flavor profile.
7. Chill (Optional): For a refreshing touch, let the salad chill in the fridge for about 10-15 minutes before serving.
8. Serve: Once chilled, give the salad a final toss and serve immediately.

These steps will guide you in creating this incredible salad effortlessly.