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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.
Place 1 tbsp of avocado oil in a frying pan over medium heat
Saute jalapeños until soft, about 10 minutes. Then, add ½ 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