In a large pot, immerse chicken breasts in salted water or chicken broth over low heat. Let it poach for 15 to 18 minutes until fully cooked; once done, let it cool slightly.

Using two forks, shred the warm chicken into fine, thin strands. Set aside until completely cool.

In a heavy-bottomed cast iron skillet over medium heat, cook bacon strips until very crispy. Drain them on paper towels, and once cool, crumble into small pieces.

In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth.

Gently fold the shredded chicken into the dressing until well combined.

Incorporate the diced celery and yellow onion, folding in evenly.

Reserve about a quarter of the crumbled bacon for topping, then fold the remaining bacon into the salad.

Sample the salad and adjust with additional salt and pepper to your preference.

Cover tightly and refrigerate for at least 1 hour to let the flavors meld together.

Gently stir before serving and sprinkle with the reserved crispy bacon crumbles on top.