Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
stirring occasionally
until tender yet firm to the bite
about 8 minutes. Drain and rinse with cold water. Set aside.
Fry bacon in a large skillet over medium heat until browned and crisp
about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.
Sprinkle 2 tablespoons lemon juice over the diced avocado.
Combine mayonnaise
creamy dressing
chile sauce
1/4 cup lemon juice
chicken bouillon
and sugar. Stir in the cooked macaroni
avocado
tomato
and green onions. Cover tightly and refrigerate until well chilled
at least 6 hours. Mix in lettuce and the reserved bacon just before serving.