Place the chicken breasts in a medium saucepan and cover them with cold water until submerged by at least 1 inch of water.

Bring the pot to a boil on the stove, then reduce the heat to a simmer and cover with a lid. Let the chicken simmer for 14 minutes, then remove from heat.

While the chicken is cooking, fry the bacon on the stovetop over medium-low heat until crispy.

Deseed the jalapeños and slice them into small strips. For extra heat, leave some seeds attached to the pepper.

In a frying pan over medium heat, add 1 tbsp of olive oil. Saute the jalapeños until soft, approximately 10 minutes. Season with 1/2 tsp of salt and saute for an additional minute.

Place the cooked bacon on a towel to drain excess grease, then chop it into bite-sized pieces.

In a small bowl, mix together the mayonnaise, green onion, onion powder, and garlic powder.

Once the chicken is cooked, shred it on a plate or cutting board using two forks.

In a large bowl, combine the shredded chicken, mayo mixture, sauteed jalapeños, and chopped bacon. Mix until all ingredients are evenly combined.

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