Tuesday, December 11, 2012

Cashew Avocado Chicken Salad

INGREDIENTS: 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
DIRECTIONS: 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. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. 3. 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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