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Cashew Avocado Chicken Salad


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  • 4 cooked, boneless chicken breast halves, shredded
  • 1/4 cup ranch salad dressing, or to taste
  • 1 1/2 tablespoons chopped fresh dill
  • 1 cup cashews
  • 1 avocado - peeled, pitted and diced
  • salt and pepper to taste
  • 12 slices bacon
  • 6 slices Swiss cheese
  • 12 slices bread, toasted


Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.

Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

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