Cashew Avocado Chicken Salad
- 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
Preparation time 20mins
Cooking time 60mins
Adapted from allrecipes.com
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.