Summer Grilled Chicken and Pasta Salad

• 2 boneless skinless chicken breast halves
• 8 ounces whole wheat fusilli or 8 ounces penne
• 2 cups sugar snap peas
• 1 garlic clove, minced
• 14 teaspoon coarse salt
• 3 medium tomatoes, chopped
• 1 avocado, chopped
• 3 tablespoons chopped cilantro
• 3 tablespoons lime juice
• 14 teaspoon fresh ground pepper

1. Heat grill and oil brill grate.
2. Grill chicken 7-10 minutes or until no longer pink; turning once.
3. Cool and cut into bite sized pieces.
4. Meanwhile, cook pasta according to package directions.
5. Add peas during the last 2 minutes of cooking; drain and rinse under cold running water to cool.
6. Place garlic on cutting board; sprinkle with salt.
7. With side of large knife, mash into paste.
8. Place tomatoes, avocado, garlic paste, cilantro, lime juice and pepper in large bowl; stir to combine.
9. Add pasta, peas and chicken and toss to coat.
10. Let stand 10 minutes to allow flavors to blend.
11. Can be made 2 hours ahead.
12. Cover and refrigerate.

chicken, whole wheat fusilli, sugar snap peas, garlic, salt, tomatoes, avocado, cilantro, lime juice, ground pepper

Taken from www.food.com/recipe/summer-grilled-chicken-and-pasta-salad-329940 (may not work)