I tried another chicken salad recipe last night. I came across it a bit ago on All Recipes and it sounded really good…chicken, avocado, cashews…what’s not to like? 🙂 It was super easy and so yummy!!! (Plus it was filling and full of healthy fat for me:) All 3 of us loved it. In Rebecca’s words, “mmm…mun dee.” I didn’t actually measure anything when I made it. I just eyeballed everything and tasted as I went. I’m not a huge ranch dressing fan, so I did half dressing and half mayonnaise. This recipe is for a sandwich. I just served mine over a bed of spinach and tomatoes. Justin had his on a bun (homemade). Maybe sometime I’ll try it with the bacon and swiss. I didn’t make a full recipe. What I made was enough for our dinner and Justin’s lunch tomorrow.
**Recipe update 6/17/11
1/3 cup homemade mayo or combo of mayo and sour cream
1 1/2 Tbsp. chopped fresh dill or 1 tsp. dill weed
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 (serve it on spinach or GF bread to make it GF)
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.
We made the full sandwich version last night on homemade whole wheat bread with bacon and muenster cheese. This is soooooo good!