Place chicken breasts in a medium sized sauce pan and cover with cold water until both breasts are covered with at least 1" of water

Place pot on the stove uncovered and bring water to a boil

Reduce the water to a simmer and cover with a lid

Simmer the chicken for 14 minutes then remove from heat

While the chicken cookes prepare the bacon on the stovetop - fry at medium-low heat until crispy

Also, prepare the jalapeños by deseeding and slicing into small strips. **If you want a spicier chicken salad, leave some of the seeds attached to the pepper.

Saute jalapeños until soft, about 10 minutes. Then, add 1/2 tsp salt and saute for an additional minute

Place cooked bacon on a towel to drain some grease and then chop into bite sized pieces

In a small bowl combine mayonnaise, green onion, onion powder, and garlic powder

Once cooked, remove the chicken from the water and shredd on a plate or cutting board with 2 forks

In a large bowl combine shredded chicken, mayo mixture, sauteed jalapeños, and chopped bacon

Mix all ingredients until evenly combined

Enjoy immediately or store in the refrigerator in an airtight container for up to 4 days