Crispy Bacon Chicken Ranch 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

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)

Preparation

  • Pat the chicken breasts dry with paper towels.
  • Season both sides generously with sea salt, black pepper, and Cajun seasoning.
  • Lay one rosemary sprig lengthwise on each chicken breast.
  • Wrap each breast tightly with bacon slices, overlapping slightly to secure.
  • In a bowl, whisk together mayonnaise, sour cream, buttermilk, dried chives, parsley, dill, garlic powder, onion powder, black pepper, and optional MSG until smooth.
  • Cover and refrigerate the ranch dressing for at least 15–30 minutes to let flavors meld.
  • Wash and dry the spinach, thinly slice the red onion, and shred the cheddar cheese. Set aside.

Grill Method

  • Preheat grill to 400°F (205°C).
  • Place chicken on the grates and cook 6–8 minutes per side, turning occasionally, until bacon is crisp and the internal temperature reaches 165°F (74°C).

Oven Method

  • Preheat oven to 400°F (205°C).
  • Place chicken on a wire rack over a baking sheet.
  • Bake 25–30 minutes, until bacon is browned and chicken reaches 165°F (74°C).
  • Broil 2–3 minutes at the end for extra crispy bacon if desired.
  • Rest chicken 5 minutes, then slice into strips.

Serving

  • Divide fresh spinach between plates or bowls.
  • Top with red onion slices and shredded cheddar cheese.
  • Arrange sliced bacon-wrapped chicken over the salad.
  • Drizzle generously with chilled ranch dressing.
  • Serve immediately while the chicken is warm and the greens are crisp.
  • Optional: garnish with extra herbs or a squeeze of lemon for brightness.