4 boneless, skinless chicken breast halves
1 cup barbecue sauce
1 pound bow-tie pasta, cooked according to package directions and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1/2 cup honey
1 cup balsamic vinaigrette dressing
Rub boneless, skinless chicken breast halves with cup of the barbecue sauce. Place in a sealed container and refrigerate overnight.
To cook chicken:
Grill over medium-high coals on both sides until done, about 15 minutes or so. (Or place under oven broiler for about 20 minutes.) Reserve on a plate and allow to cool completely (refrigerated).
To make salad:
Cut chicken into cubes. Combine chicken, pasta, peppers and onion in a large bowl.
In a separate small bowl, combine remaining cup barbecue sauce, honey and balsamic vinaigrette dressing. Whisk together well.
Pour dressing over chicken mixture and mix together well.
Serves 8 to 10.