Cashew Avocado Chicken Salad Recipe

Ingredients
<br>- 4  cooked, boneless chicken breast halves, shredded
<br>- ¼ cup ranch salad dressing, or to taste
<br>- 1 ½ tablespoons chopped fresh dill
<br>- 1 cup cashews
<br>- 1  avocado - peeled, pitted and diced
<br>- salt and pepper to taste
<br>- 12 slices bacon
<br>- 6 slices Swiss cheese
<br>- 12 slices bread, toasted
<br><p></p>Directions
<br>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.
<br>step 2: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
<br>step 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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Ingredients
- 4 cooked, boneless chicken breast halves, shredded
- ¼ cup ranch salad dressing, or to taste
- 1 ½ 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
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.
step 2: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
step 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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