Chop cooked chicken into bite-sized pieces, dice bacon, halve cherry tomatoes, and finely chop red onion and celery.

In a large mixing bowl, combine chicken, bacon, tomatoes, onion, and celery. Stir gently.

In a small bowl, whisk together mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper.

Pour dressing over salad and fold together until fully coated.

Serve immediately or chill in the fridge for about 30 minutes before serving.

Store leftovers in an airtight container in the fridge for 3 to 5 days.