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Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing

Updated: Aug 7, 2021

Mildly spiced chicken tenders and fresh asparagus are wrapped with smoky bacon for this easy yet, impressive appetizer. They are served with a cool non-dairy cucumber ranch dressing that's perfect for dipping.


You can also try them paired up with your favorite salad for an amazing, light, and healthy summer dinner.

Recipe adapted from Eating Well Kitchen


These perfectly sized, compact bundles are made up of three of my favorite things: juicy chicken tenders, asparagus, and bacon (of course). They are dry seasoned with a combination of sweet and heat from brown sugar, cumin, and smoky chipotle chili powder. After a quick roast in a very hot oven, they are cooled off with a creamy non-dairy dipping sauce.


I am a sucker for an appetizer that has a dipping sauce. It just makes it extra-fancy. This stellar sauce is a combination of dairy-free yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, and grated cucumber. It's perfect to mellow out the spicy flavor combination of these delightful appetizers.


To get started, line a rimmed baking sheet with parchment paper or foil that has been sprayed with non-stick cooking spray. Next, in a small bowl, combine the brown sugar, cumin, chili powder, and 1/4 teaspoon salt. Set aside.


Lay the chicken tenders on the prepared pan. Sprinkle both sides of the chicken tenders with the seasoning blend. Place 1 thick asparagus spear or 2 thin spears on the top of each chicken tender. Wrap each tender with a half slice of bacon to hold everything together and secure the asparagus.


Bake at 425 degrees for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Continue to cook for another 5 to 8 minutes, watching carefully until the bacon is lightly browned and crispy. While the chicken tenders are cooking, prepare your dressing.


Peel the cucumber and cut in half lengthwise then scrape out the seeds. Next, grate it on box grater with large holes. Set aside. In a small bowl, combine the yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, 1/4 teaspoon salt and pepper to taste. Stir in the grated cucumber. Refrigerate until ready to use.


To serve, place the Bacon-Wrapped Chicken Tenders on a large platter with a small bowl of the creamy Cucumber Ranch Dressing for dipping. You can also try them served with my Shaved Brussel Sprouts and Avocado Salad for a light summer meal.


Mmm. Here's to happy and content tummies.


Let’s get cooking!

 

Ingredients


Bacon-Wrapped Chicken Tenders:

  • 2 teaspoons chipotle chili powder or mild chili powder

  • 2 teaspoons light brown sugar

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt, divided

  • 10 chicken tenders (about 1 pound)

  • 10 thick or 20 thin asparagus spears, trimmed

  • 5 slices bacon, halved (I used gluten-free Never Any! Hickory Smoked Uncured Bacon)

Cucumber-Ranch Dressing:

  • 1 very small cucumber (about 4 ounces)

  • 1/4 cup non-dairy yogurt

  • 2 tablespoons non-dairy milk (I used almond milk)

  • 2 tablespoons mayonnaise

  • 1 tablespoon lemon juice

  • 1 tablespoon finely chopped fresh chives or 1 teaspoon dried

  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon ground pepper

 

How to make:

Please be sure to visit Eating Well Kitchen for the source recipe and original instructions.


Bacon-Wrapped Chicken Tenders

  1. Line a rimmed baking sheet with parchment paper or foil that has been sprayed with non-stick cooking spray.

  2. In a small bowl, combine the brown sugar, garlic powder, cumin, chili powder, and 1/4 teaspoon salt.

  3. Lay the chicken tenders on the prepared pan. Sprinkle both sides of the chicken tenders with the seasoning blend.

  4. Place 1 thick asparagus spear or 2 thin spears on the top of each chicken tender.

  5. Wrap each tender with a half slice of bacon to hold everything together and secure the asparagus.

  6. Bake at 425 degrees for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Continue to cook for another 5 to 8 minutes, watching carefully until the bacon is lightly browned and crispy.

  7. While the chicken tenders are cooking, prepare your dressing.

  8. To serve, place the Bacon-Wrapped Chicken Tenders on a large platter with a small bowl of the creamy Cucumber-Ranch Dressing for dipping.

  9. Enjoy!

  10. Please scroll to the bottom to share your comments and feedback.

Cucumber-Ranch Dressing

  1. Peel the cucumber and cut in half lengthwise, then scrape out the seeds. Grate it on box grater with large holes.

  2. In a small bowl, combine the yogurt, mayonnaise, lemon juice, chives, dill, garlic powder, and salt and pepper to taste.

  3. Stir in the grated cucumber.

  4. Refrigerate until ready to use.

Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing shown pictured with my Shaved Brussel Sprouts and Avocado Salad.

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