Shredded Chicken Salad

1 Boneless, Skinless Chicken Breast
1 Red Bell Pepper, seeded and thinly sliced
1 cup Shredded Carrots
1 cup Shredded Red Cabbage
2 tbsp. Chopped Almonds
1/2 cup Canned Mandarin Oranges, drained
2 tbsp. Toasted Sesame Oil
1 tbsp. Low Sodium-Soy Sauce
1 tbsp. Rice Vinegar

Shred 6 oz. Chicken Breast into a bowl. Add Bell Pepper, Carrots, Cabbage, Almonds and Oranges. Drizzle with Sesame Oil, Soy Sauce, and Vinegar. Toss to coat.

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