If you are cooking your chicken fresh, place the chicken breasts into a large pot and cover with enough water to submerge them by about one inch. Bring the water to a boil over medium high heat and cook thoroughly until the internal temperature reaches 165°F. Remove the cooked chicken from the pot and transfer it directly into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low speed to quickly shred the chicken into a medium fine consistency, then set aside to cool down completely.

While the chicken cools, cook your bacon slices in a skillet or the oven until they are completely crispy, then drain the grease and chop the bacon finely. Wash your fresh produce, ensuring you slice the jalapenos open to scrape out all the seeds and white membranes before dicing the pepper flesh. Finely dice your celery stalks.

In a medium bowl, combine the plain Greek yogurt, mayo, ranch seasoning, white vinegar, and milk. Whisk the dressing ingredients together vigorously until the mixture is completely smooth and uniform.