Turn stove top burner on high heat. Place chicken in pan and cover with water to poach. Boil chicken. When water is almost evaporated turn heat to low. Cook for a total time of 20 minutes or until chicken is cooked through. Set chicken aside to cool.
Place 2 strips bacon in microwave. Cook on high for 3 minutes or until almost crispy. Set bacon aside to cool.
Chop onion, grape tomatoes, and garlic clove into small pieces.
Slice chicken breasts and bacon into small pieces. Place in large mixing bowl with onion, grape tomatoes, garlic, tarragon, cilantro, cayenne red pepper, onion powder, garlic powder, and salt and pepper to taste. Stir. Add splash of lemon and canola mayonnaise. Mix well.
Toast 8 slices Glutino multi-grain bread. Add mixture to your bread and enjoy your gluten-free chicken salad sandwich!