Ingredients

• 2 boneless skinless chicken breast halves
• 3/4 cup steak sauce
• 1(12ounce)package fusilli
• 2 chicken bouillon cubes
• 1 vidalia onions, diced
• 2 avocados, peeled, pitted and diced
• 1 cup halved cherry tomatoes
• 1 cup ranch salad dressing(I used Hidden Valley Ranch)

Directions

1. Preheat an outdoor grill for high heat. Place breasts into a glass dish and marinate in steak sauce for 30 minutes to 1 hour.
2. Grill chicken until no longer pink inside and the juices run clear. Remove from grill and chop into bite-size pieces.
3. To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
4. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes.
5. Mix in salad dressing, cover and refrigerate until chilled.