Cashew Avocado Chicken Salad Recipe

  • 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
  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.