- 3 skinless, boneless chicken breast halves
- 1/4 cup steak sauce
- 8 ounces fusilli pasta
- 1 sweet onion, diced
- 2 avocados – peeled, pitted and diced
- 1 cup cherry tomatoes, halved
- 1 cup ranch-style salad dressing
- salt and freshly ground black pepper
- Brush chicken with steak sauce and marinate for 10-15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside to cool.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place chicken on hot grill. Cover and cook until grill marks form, about 6-8 minutes per side or until internal temperature reaches 180 degrees F (80 degrees C). Set aside to cool, then cut into bite-size pieces.
- When ready to serve, mix pasta, chicken, onion, avocados, tomatoes and dressing in a large bowl. Season with salt and pepper to taste.