Begin by boiling a large pot of salted water. Add the fusilli pasta and cook it according to the package instructions. Aim for an al dente texture; it’ll hold better when mixed with the dressing. After cooking, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside.

While the pasta cooks, preheat your oven to 375°F. Toss the cubed sourdough bread with olive oil and a pinch of salt on a baking sheet. Spread the cubes out evenly. Bake for about 10-12 minutes or until golden brown and crispy. Stir halfway through to ensure even cooking.

If you’re using pre-cooked chicken, chop it up and set it aside. If you're cooking raw chicken, season it lightly with salt and pepper. Bake it in the oven or pan-sear it until fully cooked. Let it cool for a bit before chopping it into bite-sized pieces.

In a medium bowl, combine the avocado mayonnaise, grated Parmesan cheese, minced garlic, capers, Dijon mustard, lemon juice, and zest. Add black pepper and honey if you’re using it. Whisk everything together until smooth. Taste and adjust seasonings as needed.

In a large mixing bowl, combine the cooked pasta, chopped lettuce, croutons, and chicken. Pour the dressing over the mixture. Toss everything gently until well-coated but careful not to break the pasta or croutons.

For the best flavor, let the salad chill in the fridge for at least 30 minutes. This allows the contents to meld together beautifully. When ready to serve, give it a gentle toss and top with extra Parmesan cheese if desired.