Chicken Salad with Bacon, Lettuce, and Tomato

Step 1
Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.

Step 2
Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until smooth.

Step 3
Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes.

Step 4
When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.