Cashew Avocado Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Try this chicken salad when you really want a treat! This recipe makes sandwiches - but it can be served over lettuce as an alternative. 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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