Tear the bread into bite-sized pieces. Add 1-2 tsp of oil to a pan, cast iron preferably, and toss until they brown on all sides—about 4 mins. Set aside.
Wipe down the same pan and put it back on the heat. Chop the chicken into small pieces. Toss with 1 tsp oil and salt. Add to the pan and cook over high heat until browned on all sides. Test a piece for doneness. Set aside.
Dressing: I like to use about equal amounts of the saucy bits and oil from the pickle. I find that it forms a better emulsion without the pieces, but use if you prefer.
Stir with the rest of the dressing ingredients. Taste and add more pickle if you want it spicier. Refrigerate until ready to serve.
Arrange the lettuce at the bottom of the plate. Top with chicken, avocado, and toasted bread. Drizzle over the dressing and serve immediately. Dress the salad just before serving.