Chicken Pasta Salad

Chicken Pasta Salad

2 whole, boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados − peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup ranch style salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.
Grill until done and chop into bite−size pieces. In a large pot
of boiling water, add the bouillon cubes and cook pasta until
al dente. Drain and rinse under cold water and drain. In a large
bowl, combine chicken, pasta, onion, avocados and tomatoes.
Add salad dressing, mix and refrigerate until chilled. Stir in
additional salad dressing when ready to serve, if desired.