Chicken Salad with Bacon, Lettuce, and Tomato

5 slices bacon

3 cups diced cooked chicken

1 cup chopped fresh tomato

2 stalks celery, thinly sliced

¾ cup mayonnaise

2 tablespoons minced green onion

1 tablespoon chopped parsley

1 teaspoon lemon juice

1 dash Worcestershire sauce

salt and ground black pepper to taste

12 leaves romaine lettuce

1 large avocado, sliced

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Stir chicken, bacon, tomato, and celery together in a bowl.

Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.

Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.