If starting from raw, poach chicken breasts in salted water or chicken broth over low heat for 15 to 18 minutes until fully cooked. Remove and cool slightly.

Shred warm chicken using two forks into fine, thin strands. Set aside to cool completely.

Cook bacon strips in a skillet over medium heat until very crispy. Drain on paper towels, cool, and 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.

Add the shredded chicken to the bowl and fold gently into the dressing until well coated.

Add the diced celery and diced onion. Fold in evenly.

Reserve about one-quarter of the bacon for topping. Fold the remaining bacon into the salad.

Taste and adjust salt and pepper as needed.

Cover tightly and refrigerate for at least 1 hour before serving.

Stir gently before serving and top with reserved crispy bacon crumbles.