Cook approximately 1 pound of raw chicken breasts in boiling water for about 15-20 minutes until the internal temperature reaches 165°F. Cook diced bacon in a skillet over medium heat for 5-7 minutes until crispy.

Halve the cherry tomatoes, finely dice the red onion and celery, and gather these in a large mixing bowl.

In a separate bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper until smooth and creamy.

Shred the cooled chicken and add it to the bowl with diced bacon, tomatoes, onions, and celery. Pour the dressing over the mixture and fold gently.

Serve immediately or chill in the refrigerator for at least 30 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3-5 days.