4 cooked, boneless chicken breast halves, shredded |
1/2 cup Recuced Fat Ranch salad dressing
1 1/2 TBSP chopped fresh dill
1 cup cashews
1 avocado - peeled, pitted and diced
salt and pepper to taste
12 slices turkey bacon bacon
6 slices reduced fat Swiss cheese
12 slices wheat bread, toasted OR wheat pita
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 skillet.
Cook over medium high heat until evenly brown, adding a few small drops of soy sauce on each slice.
Take off heat when done.
Spread even amounts of the chicken mixture on 6 slices of toasted bread or pita.
Top each with 2 slices bacon and 1 slice Swiss cheese.
Top with remaining bread slices to make sandwiches.