Bacon Wrapped Rosemary Chicken Ranch Spinach Salad
Bacon wrapped chicken breasts and fresh rosemary with spinach, red onion, cheddar cheese, and ranch dressing.
This Bacon Wrapped Rosemary Chicken Ranch Spinach Salad is a deliciously satisfying dish that pairs smoky, savory bacon-wrapped chicken with fresh spinach, red onions, and shredded cheddar. The chicken breasts are seasoned with sea salt, black pepper, and Cajun seasoning, then wrapped with rosemary sprigs and bacon before grilling or baking to crispy, juicy perfection. A creamy, tangy ranch dressing made from mayo, sour cream, buttermilk, and herbs completes this flavorful salad for a hearty meal.
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Cook Time
45 minutes
Ingredients
For the Chicken
2 chicken breasts
4 slices bacon (2 per chicken breast)
2 fresh rosemary sprigs
Sea salt, black pepper, and Cajun seasoning (to taste)
For the Salad
Fresh spinach leaves
1/4 red onion, thinly sliced
1/2 cup shredded cheddar cheese
For the Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
Pinch of MSG (optional, for umami)
Instructions
Prep the Chicken
Season chicken breasts with salt, pepper, and Cajun seasoning. Lay a rosemary sprig on each, then wrap with 2 slices of bacon to secure.
Make the Ranch Dressing
Whisk mayonnaise, sour cream, buttermilk, and seasonings until smooth. Chill at least 15 minutes to let flavors meld.
Cook the Chicken
Preheat grill or oven to 400°F (205°C). Cook until bacon is crisp and chicken reaches 165°F (74°C). Rest 5 minutes, then slice.
Assemble the Salad
Arrange spinach on plates. Top with red onion slices and cheddar cheese. Add sliced bacon-wrapped chicken.
Serve
Drizzle with ranch dressing. Optional: garnish with fresh herbs or a squeeze of lemon.
Season chicken breasts with desired amount of sea salt, black pepper, and Cajun seasoning blend.
Wrap the chicken breasts in 1 sprig of rosemary and 2 slices of bacon each.
Measure ingredients for ranch dressing and stir together. Chill in refrigerator while cooking the chicken.
Grill or bake the chicken breasts at 400 degrees until bacon is crisp and internal temp of chicken reaches 165 degrees.
While the chicken is cooking, prepare the spinach, sliced red onion, and shredded cheddar cheese. Rest the chicken 5 minutes. Place on the bed of spinach and add the red onion, cheese, and drizzle the ranch dressing over top.
