Begin by heating oil in a deep skillet over medium-high heat, reaching about 350°F (175°C). Carefully add the chicken pieces or tenders, frying until they turn golden brown and crisp, about 6–8 minutes per side. Use a slotted spoon to transfer the chicken to a plate lined with paper towels, allowing excess oil to drain while you prepare the salad.

In a medium skillet, cook the bacon over medium heat until it's crispy, which should take about 5–7 minutes. Transfer the cooked bacon to a paper towel-lined plate.

Chop the lettuce into bite-sized pieces, dice the tomatoes and avocado. Set the chopped ingredients aside.

In a large mixing bowl, combine the crispy chicken, crumbled bacon, chopped lettuce, diced tomatoes, and avocado. Gently toss the ingredients together.

Choose your preferred dressing and drizzle it over the salad. Toss lightly just before serving.