Cashew Avocado Chicken Salad

Chicken breast tossed with ranch salad dressing, chopped fresh dill, cashew nuts and diced avocado. Chicken salad is seasoned with sea salt and fresh ground pepper. Served on toasted bread slices topped with bacon and Swiss cheese.

Ingredients -

4 cooked, Boneless, Skinless Chicken Breast Halves, shredded
1/3 cup prepared Ranch Salad Dressing
1-1/2 tablespoons chopped Fresh Dill
1 cup Cashews
1 Avocado, peeled, pitted and diced
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
12 Bacon Slices
6 Swiss Cheese Slices
12 Bread Slices, toasted

Preparation:

1. In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado.

2. Season with salt and pepper.

3. Cover, and chill in the refrigerator at least 30 minutes.

4. Place bacon in a large, deep skillet.

5. Cook over medium high heat until evenly brown; drain.

6. Spread even amounts of the chicken mixture on 6 slices of toasted bread.

7. Top each with 2 slices bacon and 1 slice Swiss cheese.

8. Top with remaining bread slices to make sandwiches.

Avocado Salad Making Tips -

Removing the Avocado Flesh

Once an avocado is cut in half, and depending on the ripeness, you may have to cut the avocado flesh lengthwise in sections and then bend the skin to remove.

Avocado Salad Making Tips -

Bacon Slices

There are many varieties of bacon available to shoppers. Maple or thick cut would be an excellent choice to balance against the salty cashews.