Bacon Wrapped Chicken with Acorn Squash Salad

Whats better than bacon? Not much. When you pair bacon wrapped chicken with sweet acorn squash salad, all is right with the world.


Bacon slices 8
Chicken tenderloin 8
Olive oil 1 Teaspoon (just a drizzle)
For the acorn squash salad
Acorn squash 1 , well scrubbed, skin left on
Olive oil 1 Tablespoon
Romaine lettuce hearts 2 , chopped, washed, pat dried
Red bell pepper 1 , seeds removed, thinly sliced
For salad dressing
White wine vinegar 2 Tablespoon
Dijon mustard 2 Teaspoon
Olive oil 1/4 Cup (4 tbs)
Salt and pepper To Taste



1. Preheat the oven to 450 degree F.

2. Remove the ends of the squash, and then cut it in half. Remove the seeds, and slice into ½-inch wedges cross-wise.


For Salad:

3. On a parchment paper-lined baking sheet, place the squash pieces. Toss with 1 tablespoon of olive oil, a good sprinkling of salt and pepper. Cook for 30 minutes, flipping once, halfway through, until tender and golden brown. Allow to cool slightly.

4. In a small bowl make dressing by combining white wine vinegar, Dijon mustard, olive oil, salt, and pepper. Whisk well.

For Chicken:

5. Wrap each tenderloin with bacon. No need to season them with salt first, but you can lightly if you want.

6. In a large pan, add a little oil, and then place the bacon wrapped chicken on top. Cook over medium heat for 6 minutes. Flip and crisp on the other side for 4-5 minutes or until chicken is thoroughly cooked. Drain on a paper towel lined plate, then cover with aluminum foil to keep warm.


7. On a platter, place chopped romaine and sliced peppers, drizzle with dressing. Put cooled acorn squash slices on top.


8. Serve with warm chicken tenderloins

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 684Calories from Fat 224

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 438 mg18.25%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 3 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet