Toss the cubed bread with 2 tablespoons olive oil, ½ teaspoon Italian herbs, and salt and pepper to taste.
Bake the bread for 15 to 20 minutes until it is crisp and golden, then set aside to cool.
Transfer the chicken breasts to an oven dish and coat with 1 tablespoon olive oil, ⅓ teaspoon dried oregano, ¼ teaspoon garlic powder, and salt and pepper to taste.
Roast the chicken breasts for 20 minutes until just cooked through.
Meanwhile, to assemble the salad dressing, add the anchovies, ½ teaspoon garlic powder, mayonnaise, Dijon mustard, lemon juice, white wine vinegar, 1 tablespoon olive oil, 1 tablespoon water, and the grated Parmesan to a bowl.
Mix until well combined, then set aside.
Heat a large saucepan of salted water to a boil.
Add the fusilli pasta and cook according to the packets instructions until al dente, about 10 minutes, then drain through a colander.
Slice the chicken breasts.
To assemble and serve the salad, add the pasta, the chopped lettuce, and the dressing to a large bowl.
Toss together so the salad and pasta are coated in the dressing.
Transfer the pasta mixture to a serving bowl or platter, and top with the chicken, croutons, and Parmesan shavings before serving.