Bring a large pot of salted water to a boil, add 250g of gluten-free fusilli pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

Chop 300g of cooked chicken, scoop 2 avocados into chunks, halve 16 cherry tomatoes, and chop 2 tbsp of fresh basil.

In a medium bowl, whisk 3 tbsp mayonnaise, juice of 1 lemon, 2 tsp honey, and 2 tsp olive oil until smooth. Add 1 tsp Dijon mustard and 0.5 tsp mixed herbs, mixing well.

In a large serving bowl, combine cooled pasta, chicken, avocado, tomatoes, and basil. Pour dressing over and toss gently.

Let the salad chill for about 10 minutes or serve immediately. Garnish with fresh basil if desired.