• In a resealable zip-top bag, add 1 pound boneless skinless chicken breasts, salt and black pepper to taste, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar and marinate for at least 30 minutes.
• Meanwhile, prepare 1½ cups dry rotini pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.

Grill the chicken:

• Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the grill and tent with foil. Let it rest and cool a bit for about 10 minutes and then slice or chop into bite-sized pieces.

To make the dressing:

• In a small bowl, whisk together 3 tablespoons white balsamic vinegar, 2 tablespoons honey, g½ teaspoon garlic powder, ¼ cup olive oil, and salt and pepper to taste. Drizzle 2 tablespoons over the cooked pasta and 1/2 tablespoon over 2 peeled and sliced avocados (to prevent from browning).

Assemble the salad:

• In a large bowl, add 4 cups chopped mixed green lettuce, then top with cooked pasta, 3 peeled and sliced hard boiled eggs, avocado, 6 slices cooked and chopped bacon, 1 cup halved cherry tomatoes, ½ sliced cucumber and ½ cup crumbled feta. Drizzle with dressing right before serving.