Ingredients

• 2 boneless chicken breasts

• 3/4 cup steak sauce* (similar to Brown sauce in UK)

• 1 (12 ounce/140-150 gm.) package fusilli or bow-tie pasta

• 2 chicken bouillon (stock) cubes

• 1 medium Vidalia onion**, peeled and sliced. Use other onions that are not too strong

• 2 avocados, peeled and diced into cubes

• 1 cup halved cherry tomatoes

• 1 cup blue cheese or ranch salad dressing

• *Steak sauce is a mix of all or some of the things like tomato ketchup, soy sauce, dry mustard powder, Worcestershire sauce, vinegar, lemon juice, sugar, garlic paste/powder, onion powder, ground cinnamon, ground cloves. It is similar to Brown sauce.

• **Vidalia onions are sweet onions grown in some parts of USA.

Instructions

1. Marinate chicken breasts in steak sauce for 15 to 60 minutes.

2. Grill until cooked and chop into bite-size pieces.

3. In a large pot of boiling water, add the bouillon cubes and

4. cook pasta until al-dante (firm, but not hard).

5. Drain and rinse under cold water. This stops the pasta from cooking further hile resting.

6. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled.

7. Stir in additional salad dressing when ready to serve, if desired.

Notes

• Salad Selection.