Ranch Chicken Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A little different from the regular chicken pasta salads. This makes a great light dinner, just add some rolls. Cook time includes marinate time. Ingredients:
2 boneless skinless chicken breast halves |
3/4 cup steak sauce |
1 (12 ounce) package fusilli |
2 chicken bouillon cubes |
1 vidalia onion, 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.
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