Cashew Avocado Chicken Salad

Ingredients

• 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

Directions

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.