In a skillet over medium heat, cook the bacon strips until crispy and golden brown, about 5-7 minutes. Remove from the pan and crumble into bite-sized pieces.

Using the same skillet with leftover bacon grease, add the boneless chicken breasts. Cook for 6-7 minutes on each side or until fully cooked and no longer pink in the center. Let them cool, then shred or chop into small pieces.

Take your fresh jalapeños, slice them open, and carefully remove the seeds if you prefer a milder taste. Chop them into small, manageable pieces.

In a large mixing bowl, combine the shredded chicken, crumbled bacon, sliced jalapeños, mayonnaise, chopped green onion, onion powder, garlic powder, and salt. Mix with a spatula until well combined.

For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve it chilled or at room temperature.