In a skillet over medium heat, cook 4 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat and chop into small pieces.

Place 2 cups of cooked chicken in a mixing bowl. Shred the chicken into bite-sized pieces if necessary.

In a medium mixing bowl, combine the shredded chicken, chopped bacon, ½ cup of shredded cheddar cheese, and ¼ cup of sour cream. Add 2 tablespoons of mayonnaise and 1 teaspoon of mustard. Mix gently until well combined.

Season your salad with salt and black pepper to taste. Adjust carefully based on your preferences.

Cover the bowl and chill in the fridge for about 30 minutes to meld flavors. Serve in lettuce wraps or with cucumber slices.