Whisk the dressing ingredients together in a small bowl. Set aside while you prepare the salad and promptly refrigerate any unused dressing.
Wash and dry lettuce before shredding it. In a salad bowl, toss lettuce and parsley with one half of the dressing.
Cut the cooked chicken into cubes and crumble the bacon. Layer the chicken, tomato, chopped egg and avocado on top of the lettuce.
Sprinkle the chives and crumbled blue cheese over the salad and drizzle the remaining dressing over everything.
Serve immediately and refrigerate any leftover salad.