Ingredients
1/4 pound sliced pancetta or bacon strips, choppedDRESSING:3 tablespoons prepared pesto2 tablespoons olive oil1 tablespoon lemon juice1/4 teaspoon salt1/4 teaspoon pepperSALAD:10 cups iceberg lettuce blend1 cup cubed rotisserie chicken1 cup sliced fresh mushrooms1 small red onion, chopped1 small cucumber, peeled and chopped1/2 cup grape tomatoes, halved1/2 cup canned black-eyed peas, rinsed and drained1/2 cup cubed pepper Jack cheese1/2 cup cubed part-skim mozzarella cheese1/4 cup chopped fresh basil
Preparation
In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.
