Summer Grilled Chicken and Pasta Salad

This just screams summer...with the grilled chicken and the fresh vegetables...

• Ready In: 40 mins
• Serves: 4
• Yields: 10 cups

Ingredients

• 2  boneless skinless chicken breast halves
• 8  ounces  whole wheat fusilli or 8  ounces penne
• 2  cups sugar snap peas
• 1  garlic clove, minced
• 1⁄4 teaspoon coarse salt
• 3  medium tomatoes, chopped
• 1  avocado, chopped
• 3  tablespoons  chopped cilantro
• 3  tablespoons lime juice
• 1⁄4 teaspoon fresh ground pepper

Directions

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