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.

Ingredients

Chicken

  • 2 chicken breasts
  • 4 slices of bacon
  • 2 sprigs of fresh rosemary
  • Sea salt, back pepper, Cajun seasoning

Salad

  • Spinach
  • Sliced red onions
  • Shredded cheddar cheese

Ranch Dressing

  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 tsp dried chives
  • 1/4 tsp dried parsley
  • 1/4 tsp dried dill
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp msg

Instructions

  1. Season chicken breasts with desired amount of sea salt, black pepper, and Cajun seasoning blend.
  2. Wrap the chicken breasts in 1 sprig of rosemary and 2 slices of bacon each.
  3. Measure ingredients for ranch dressing and stir together. Chill in refrigerator while cooking the chicken.
  4. Grill or bake the chicken breasts at 400 degrees until bacon is crisp and internal temp of chicken reaches 165 degrees.
  5. While the chicken is cooking, prepare the spinach, sliced red onion, and shredded cheddar cheese.
  6. Rest the chicken 5 minutes. Place on the bed of spinach and add the red onion, cheese, and drizzle the ranch dressing over 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.