Chicken Fusilli Salad Recipe

Chicken Fusilli Salad Recipe

Ingredients:

2 pieces of whole chicken breast fillet; skinned
3/4 c of steak sauce
1 pack of Fusilli (12 oz)
2 avocados; skin removed, cored & diced
2 chicken cubes
1 c of cherry tomatoes; halved
1 c of ranch dressing
1 sweet onion (Vidalia); diced
1 tsp of salt
1 tbsp of vegetable oil
Water

Directions:

Marinate the breast fillets for about an hour in the steak sauce. Once it is ready, grill the chicken ’til the desired doneness. Let it cool, cut into smaller pieces (bite-size).

Cook the pasta. Pour water in the large saucepan together with salt and vegetable oil. Bring to a boil. Once the water is boiling, plunge the Fusilli, then cook ’til al dente.

Drain the pasta once cooked. Transfer it to a strainer, and then wash under cold running water. Drain the pasta again, set aside then let it cool.

Combine the chicken, chopped onion, tomatoes and avocados in a mixing bowl (large). Add the pasta, then toss well. Top with ranch dressing, and then chill.

Before serving, toss the salad again and add more dressing if desired.

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