Instructions: Bring a large pot of salted water to boil. Meanwhile, pound the chicken breasts, 2 at a time, to flatten. Place the chicken, smooth-side up, between 2 sheets of plastic wrap. Using a meat mallet, gently and evenly pound the chicken to about 1/4 inch thick. Set aside in the refrigerator.

Combine the strawberries, avocado, red onion, mint and basil leaves in a small mixing bowl. Add the balsamic vinegar and 2 tablespoons of the olive oil, and season to taste with salt and pepper. Set aside at room temperature.

Heat a grill pan or a grill over high heat. Place the remaining tablespoon of olive oil on a plate. Remove the chicken from the refrigerator, dredge each chicken breast in the oil, coating both sides, and season with salt and pepper.

Once the grill is hot, grill the chicken until cooked through and the juices run clear, about 3 minutes a side.

While the chicken is grilling, add the fusilli to the water and cook until just tender, about 10 minutes. Drain and toss the pasta with half of the relish, keeping it warm until you are ready to serve.

Divide the pasta among 4 plates, placing a grilled chicken breast on top. Spoon equal amounts of the remaining relish over each breast.

This recipe yields 4 servings.

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