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.