Bacon Wrapped Rosemary Chicken Ranch Spinach Salad

Bacon wrapped chicken breasts and fresh rosemary with spinach, red onion, cheddar cheese, and ranch dressing.

This recipe for Bacon Wrapped Rosemary Chicken Ranch Spinach Salad is a flavor-packed meal that combines the smoky and savory taste of bacon-wrapped chicken breasts with the fresh crunch of spinach, sliced red onions, and shredded cheddar cheese. The chicken is seasoned with a blend of sea salt, black pepper, and Cajun seasoning, and wrapped in rosemary sprigs and bacon before being grilled or baked until crispy and juicy. The creamy and tangy ranch dressing, made with mayo, sour cream, buttermilk, and a blend of herbs and spices, provides the perfect finishing touch to this delicious and satisfying salad.



Prep Time

15 minutes

Cook Time

30 minutes

Cook Time

45 minutes


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


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

Prepare the Ranch Dressing: In a bowl, combine mayo, sour cream, buttermilk, and all the spices. Whisk until smooth. Refrigerate the dressing to allow flavors to meld.

Cook the Chicken: Preheat your grill or oven to 400°F (205°C). Cook the bacon-wrapped chicken breasts until the bacon is crisp and the chicken’s internal temperature reaches 165°F (74°C). This will vary based on cooking method and thickness of the chicken, so monitor closely.

Salad Preparation: While the chicken cooks, arrange the spinach on serving plates. Scatter sliced red onions and sprinkle shredded cheddar cheese over the spinach.

Serve: Once cooked, allow the chicken to rest for 5 minutes. Place the chicken on the spinach bed. Generously drizzle the chilled ranch dressing over the top.

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.