Gather all ingredients. Drain canned chicken into a large mixing bowl. Chop avocados, hard-boil eggs, and crumble the bacon. Finely chop celery.

In the bowl, combine chicken, avocados, crumbled bacon, diced eggs, and chopped celery. Mix gently with a spatula.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and dill weed until smooth.

Pour the dressing over the mixture in the large bowl. Toss until evenly coated.

Transfer to a serving dish and garnish with fresh parsley before serving.

Store leftovers in an airtight container in the fridge for up to five days.