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Bacon-Wrapped Chicken Tenders with Cucumber-Ranch Dressing

  • Prep Time: 15 minutes
  • Cook Time: 13-15 minutes, depending on doneness
  • Servings: 5
  • Course: Main Dish

Asparagus and bacon are wrapped around spiced chicken tenders in this quick and healthy chicken dinner. Serve with cucumber slices and fluffy rice if desired.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil to make sure foods don't stick and help keep clean up easy!


  • 2 teaspoons chipotle chili powder or mild chili powder
  • 2 teaspoons light brown sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, divided
  • 10 chicken tenders (about 1 pound)
  • 20 thin asparagus spears, trimmed
  • 5 slices bacon, halved
  • 1 very small cucumber (about 4 ounces)
  • ¼ cup nonfat plain Greek yogurt
  • 2 tablespoons buttermilk
  • 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
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Position racks in center and top thirds of oven; preheat to 425°F. Line a large rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing up. Combine chili powder, brown sugar, cumin and 1/4 teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with 1/2 slice of bacon to hold everything together.

Step 2

Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.

Step 3

Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining 1/4 teaspoon salt. Serve the chicken tenders with the dressing.

Make Ahead Tips

Refrigerate dressing (Step 4) for up to 1 day.

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