Ingredients
4 cooked, boneless 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
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted
Preparation
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.
