Place onion and rutabaga in a saucepan. Cover with water. Bring to a boil. Boil 10 minutes or until vegetables are soft. Remove vegetables with a slotted spoon and place in a blender; reserve water.
While vegetables are boiling, cook chicken in oil in a medium skillet over med heat. While vegetables and chicken are cooking, cook pasta according to package directions.
Add cashews, 1 cup of the boiled water, the Italian seasoning, and the lemon juice to the vegetables in the blender. Blend until smooth. Add more water, if desired, to thin the sauce. Add salt and garlic to blender, and continue blending until smooth. Stir sauce into chicken, and pour over cooked, drained pasta. Top with parmesan cheese and fresh basil, if desired.
Divide lettuce and tomatoes evenly among 4 bowls. Place yogurt and next 10 ingredients in a blender. Drizzle over salads. Top salads with croutons.
Preheat oven to 400. Toss bread cubes in oil and garlic powder until they are well-coated. Spread in a single layer on a baking sheet. Bake at 400 for 15 minutes. Allow to cool.