Holiday Caprese Cobb Salad

2 tablespoons BUITONI Refrigerated All Natural 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

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.