Cook bacon in a skillet over medium heat until evenly browned for about 10 minutes, flipping once. Remove from skillet to a plate with a paper towel on it to drain and excess oil. Crumble into pieces.

In a mixing bowl, combine chicken, bacon, tomato, and celery.

In a separate bowl, combine mayonnaise, parsley, green onions, lemon, Worcestershire sauce, salt, and black pepper until smooth.

Pour over the chicken mixture and coat well. Refrigerate until cold, at least 30 minutes.

Garnish with avocado and serve over a bed of romaine lettuce. You can also serve with crackers or as a sandwich, if preferred.