Cobb Salad With Pesto Ranch Dressing
- ½ cup Giovanni Rana Basil Pesto
- ½ cup bottled ranch dressing
- ½ head iceberg lettuce, chopped
- 2 grilled skinless boneless chicken breasts (3/4 pound cooked), diced
- 6 slices bacon, cooked and crumbled
- ½ cup blue cheese crumbles
- 1 large beefsteak tomato, cored and diced
- 1 large avocado, diced or sliced
- ½ small red onion, sliced
- 4 hard boiled eggs, quartered
Whisk the pesto and ranch dressing in a bowl and chill until ready to serve.
Arrange the lettuce in a serving bowl, then arrange the remaining ingredients on top in your desired order. Drizzle with the dressing.