Ensure your chicken is fully cooked and cooled. Dice into bite-sized pieces or shred depending on your preference. Uniform pieces improve texture and presentation.

In a frying pan over medium heat, cook bacon until crispy. Transfer to paper towels to drain excess grease. Once cooled, chop into small pieces. Crisp bacon ensures the salad has satisfying contrast.

Cut the avocado in half, remove the pit, and gently scoop out the flesh. Cube into medium-sized chunks. Avoid overly small pieces, which can turn mushy when mixed.

In a small bowl, combine mayonnaise, sour cream (if using), mustard (if using), lemon juice, salt, pepper, and optional spices. Stir until smooth and creamy.

In a large mixing bowl, add chicken, bacon, avocado, and green onions. Pour the dressing over the mixture.

Fold ingredients carefully using a spoon or spatula. Avoid aggressive stirring to preserve the avocado’s shape.

Check seasoning and adjust salt, pepper, or lemon juice as needed.

For best flavor, refrigerate for 15–30 minutes before serving. This allows flavors to meld.