Happy Monday! Did you all enjoy your weekend and Father’s Day? Doug had the opportunity to take a few days off and head to southern Indiana for a baseball tournament, and it just happened to be the town near where his Dad and other relatives live. He had a chance to visit with his Dad and see some baseball, which was awesome.
So while he was gone, I fired up the grill and made these Ranch Bacon Chicken Strips. They are easy, went together in a snap and the kiddos are sure to love them!
Using skinless, boneless chicken breasts and cutting them into pieces, will save you money, typically the chicken tenders are much more expensive in the store than breasts. Then I coated them with a mayo, ranch dressing and little Dijon mustard mixture, making them really tender. Wrap them with a piece of bacon and throw them on the grill for about 10 minutes…they couldn’t be easier.
Ranch Bacon Chicken Strips
- Total Time: 20 minutes
Description
Dinner on the table in less than 30 minutes. Recipe from PocketChangeGourmet.com
Ingredients
- Skinless, Boneless Chicken Breasts or Tenders – number will depend on how many you are feeding
- 1 cup of Hellmann’s Mayonnaise
- 1/4 cup Ranch Dressing
- 1 tablespoon Dijon Mustard
- Bacon {amount will depend on how many tenders you make}
Instructions
- Combine mayo, ranch and mustard in a shallow bowl and mix well
- Cut chicken breasts into strips or use tenders
- Coat chicken well with mayo mixture, wrap a piece of bacon around – I used a half a piece of bacon for each strip but a full piece will work too
- Place on cookie sheet and place in fridge while the grill is heating
- Preheat grill to medium-high heat
- Place strips on grill with the cut side of bacon down, grill about 5 minutes or until bacon begins to crisp, turn and cook another 5 minutes or until bacon is crisp and chicken is done
Notes
Liz says…you can easily leave the bacon off the strips
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Budget Friendly Weekly Menu Plan
Monday ~ Ultimate Fried Egg Sandwich and Fruit Salad
Tuesday ~ Ham & Cheese Pockets, Mac & Cheese
Wednesday ~ Taco Ring, Homemade Pico de Gallo and Chips
Thursday ~ Kung Pao Chicken and Rice
Friday ~ Chicken Phillies and Deli Style Pasta Salad
Saturday ~ Italian Sliders, Grilled Asparagus
Sunday ~ Happy Birthday Casey! Build Your Own Hot Dog Bar, Pizza Dip, Chips and Ice Cream Sundae Bar
Dessert for the Week – Birthday Cupcakes for Casey our youngest turns 15!
What’s on your menu this week?
Linking to…Ingredient Spotlight, Gooseberry Patch
4 Comments
I love homemade pico this time of year… we’ve got tomatoes and jalapenos in our garden, and it’s so fresh and yummy on these hot afternoons!
Made this for dinner tonight sans the dijon and ranch – SO yummy!!
Had these for dinner tonight with corn and garlic bread. Really good! I didn’t taste much of the ranch or mustard so might try it without in the future. Thank you for the recipe!
Glad it was a hit!