Boil the eggs for about 10 minutes or so.
Make sure that they are hard boiled.
Remove from the heat and let cool for a few minutes before peeling the shells.
Once done, slice in quarters.Crispy fry the bacon in a pan.
Chop into small bits afterwards.Prepare the avocado.
After peeling and pitting it, cut into small bite-sized pieces.Add the shredded chicken breast, sliced avocado, and quartered eggs in a large bowl.
Top with the chopped green onion, bacon bits, and fresh dill.
Set aside.In a small bowl, prepare the dressing.
Mix the lemon juice with olive oil, salt, and pepper and stir well.
Sprinkle over the salad and toss together.Serve in a plate and enjoy!