Chop and season the chicken. Slice the chicken breasts into thin cutlets and season both sides with Italian seasoning, and then salt and pepper to taste.
Cook the chicken. Heat a large pan over medium-high heat and add the olive oil. Then cook the chicken on both sides until cooked through.
Let it rest. Once cooked, let the chicken sit for about 5-10 minutes, covered. Then cut it up into bite-sized pieces.
Cook the pasta. Then slice up the cherry tomatoes, cucumber, and onion. Cut the avocado into small cubes. Place the cooked pasta, chicken, and vegetables into a large bowl.
Make the dressing. In a large measuring cup, add the olive oil, vinegar, honey, lemon juice, water, Italian spices, and salt. Whisk together.
Dress the salad. Pour the dressing onto the chicken pasta salad and toss to combine. Serve chilled.