Place the chicken breasts in a medium saucepan. Cover them with cold water, ensuring they are submerged by at least 1 inch.
Set the saucepan on the stove, uncovered, and bring the water to a rolling boil.
Once boiling, reduce to a gentle simmer and cover with a lid.
Allow the chicken to simmer for 14 minutes, then remove the saucepan from heat.
While the chicken is simmering, prepare the bacon. Fry it over medium-low heat until it reaches a perfect crispness. Transfer the cooked bacon onto a paper towel to drain excess grease, then chop it into bite-sized pieces.
In a small mixing bowl, whisk together the mayonnaise, chopped green onions, and black pepper to create a flavorful dressing.
After cooking, remove the chicken from the water and shred it finely on a plate or cutting board using two forks.
In a large bowl, gently mix the shredded chicken, creamy dressing, quartered cherry tomatoes, and crispy bacon.
Stir until all the ingredients are well combined and evenly coated.
Serve this scrumptious salad immediately, or store it in the refrigerator in an airtight container. It remains fresh and delicious for up to 4 days. Enjoy!
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