"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cashew Avocado Chicken Salad Recipe

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This recipe for Cashew Avocado Chicken Salad, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elyse Gravelle
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
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

Directions:
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

 

 

 

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