Cashew Avocado Chicken Salad recipe
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- 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
Nutrition Info
- 688.5 caloriescarbohydrate: 37.9 gcholesterol: 99.7 mgfat: 41.7 gfiber: 4.2 gprotein: 41.2 gsaturatedFat: 12.5 gservingSize: -sodium: 1213.9 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Cashew Avocado Chicken Salad
Directions
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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.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, drain.
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.