Bring a large pot of salted water to a full boil. Add the whole wheat pasta and cook until just al dente according to package directions. Drain and rinse under cold water to stop cooking and cool completely. Let drain fully before using.

Season chicken breasts with salt, pepper, and a light drizzle of olive oil. Grill over medium-high heat for 6 to 7 minutes per side until fully cooked through and the juices run clear. Rest for 5 minutes, then slice into strips or bite-sized pieces.

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper until the mixture is smooth and emulsified. Taste and adjust seasoning as needed.

Add the cooled pasta, sliced chicken, halved cherry tomatoes, and torn basil to a large bowl. Dice the avocados and gently fold them in.

Pour the dressing over the salad and gently toss to coat everything without mashing the avocado. Serve immediately or chill for up to 1 hour before serving.