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.