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 of bacon
  • 2 fresh rosemary sprigs
  • Sea salt, black pepper, and Cajun seasoning to taste

For the Salad

  • Fresh spinach leaves
  • Red onion, sliced
  • Cheddar cheese, shredded

For the Ranch Dressing

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/2 tsp each of:
    • Dried chives
    • Dried parsley
    • Dried dill
    • Garlic powder
    • Onion powder
    • Black pepper
    • MSG

Instructions

Prep the Chicken

Season the chicken breasts with sea salt, black pepper, and Cajun seasoning. Lay a sprig of rosemary on each chicken breast and wrap tightly with 2 slices of bacon.

Prepare the Ranch Dressing

In a bowl, whisk together mayo, sour cream, buttermilk, and spices until smooth. Refrigerate to allow the flavors to meld.

Cook the Chicken

Preheat your grill or oven to 400°F (205°C). Cook the bacon-wrapped chicken until the bacon is crisp and the internal temperature reaches 165°F (74°C). Cooking time will vary based on method and thickness, so monitor closely.

Salad Preparation

Arrange spinach on serving plates. Scatter sliced red onions and sprinkle shredded cheddar cheese over the spinach.

Serve

Allow the chicken to rest for 5 minutes. Place the chicken on top of the spinach and drizzle generously with the chilled ranch dressing.

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.