Preheat your oven to 350°F. Lightly season the chicken breasts with kosher salt and black pepper, then place them on a rimmed baking sheet. Bake for 25–30 minutes or until the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate to cool slightly. Cut it into chunks and shred it using a food processor for even results.

While the chicken cools, cook the bacon in a cast-iron skillet over medium heat. Turn the slices occasionally until they're browned and crispy. Remove the bacon and place it on paper towels to drain. Once cooled, finely chop or crumble them into small bits.

Combine the mayonnaise and ranch dressing seasoning mix in a small bowl. Stir it well to ensure the flavors are fully blended. This creamy mixture is the key to that signature taste.

Take the shredded chicken and place it in a large mixing bowl. Add the chopped bacon, minced celery, shredded Cheddar cheese, and the mayonnaise mixture. Mix everything thoroughly so that every bite is loaded with those delicious flavors. Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.