If you’re NOT starting with already prepared shredded chicken, preheat the oven to 400° F and bake for 10-15 minutes or until internal temperature reaches 165°.
Baked bacon is best! With the oven at 400°, bake on a metal rack for 15 minutes until crispy. The bacon and chicken can go in at the same time if you are cooking both.
While the chicken and bacon cook, in a mixing bowl whisk together mayo, greek yogurt, sriracha, and ranch seasoning.
Finely dice tomatoes and slice green onion into small slivers.
When the chicken is done cooking shred each breast using two forks or a hand mixer (works like a charm!).
Add tomato, onion, chicken, and bacon into the bowl with the yogurt mixture and mix until well combined.
Serve on lettuce as a salad, on bread as a sandwich, on toast, with crackers, or straight out of the bowl with a fork. Enjoy!