Cashew Avocado Chicken Salad recipe

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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

Nutrition Info

688.5 calories
carbohydrate: 37.9 g
cholesterol: 99.7 mg
fat: 41.7 g
fiber: 4.2 g
protein: 41.2 g
saturatedFat: 12.5 g
servingSize: -
sodium: 1213.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 sandwiches

Recipe Note

Try this chicken salad when you really want a treat! This recipe makes sandwiches - but it can be served over lettuce as an alternative.

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