Holiday Caprese Cobb Salad

By Lovestobake

Ingredients

• 2 tablespoons BUITONI® Refrigerated Pesto with Basil
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 6 cups baby arugula or baby salad greens
• 1 cup (about 4 ounces) cubed, grilled chicken breast meat
• 1 cup halved cherry tomatoes
• 1 avocado peeled, pitted and diced
• 1/2 cup (2 ounces) cubed, fresh buffalo mozzarella cheese
• 4 slices bacon cooked until crisp and crumbled
• 1/4 cup pine nuts toasted

Preparation

Step 1

COMBINE pesto, oil and vinegar in small bowl; set aside.

DIVIDE arugula between two large salad plates; top with attractively arranged rows of chicken, tomatoes, avocado, cheese and bacon. Drizzle with pesto dressing; sprinkle with pine nuts. Serve immediately.