Cashew Avocado Chicken Salad

Ingredients

• 1  avocado diced pitted peeled
• 12 slices bacon 
• 4  chicken breast halves shredded boneless cooked
• 12 slices bread toasted
• 1 cup cashew pieces 
• 1.5 tablespoons optional: dill fresh chopped
• 0.3 cup ranch salad dressing to taste
• 6 servings salt and pepper to taste
• 6 slices swiss cheese 

Equipment

• bowl
• frying pan

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.