1-Bring a large pot of salted water to a boil and cook 1 lb (≈ 450 g) of dry orzo pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop cooking. While orzo cooks, dice 1 lb (≈ 450 g) of cooked chicken tenders into bite-sized pieces after grilling or baking them as described.

2-Chop 1 ripe avocado and prepare 2 roasted bell peppers by slicing or dicing them. Squeeze juice from 1 lemon to prevent the avocado from browning. In a large mixing bowl, combine the cooked orzo, chicken, diced avocado, sliced roasted bell peppers, ⅓ cup oil-packed sun-dried tomatoes (drained and chopped), and ½ cup basil pesto, then gently toss to blend.

3-Drizzle 1 tablespoon extra-virgin olive oil over the mixture and sprinkle 1 ½ cup shredded cheddar cheese. For variations, fold in 2 cups shredded lettuce at this stage. Season with kosher salt and freshly ground black pepper to taste, then mix again gently.

4-Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld. Finally, add the Thousand Island-style dressing by whisking together ½ cup mayonnaise, 1 Tbsp ketchup, 1 Tbsp fresh lemon juice, 1 tsp hot sauce, 1 Tbsp finely chopped dill pickles, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, and salt and pepper to taste, then drizzle over the salad before serving.