In a bowl, combine the chicken with olive oil, Cajun seasoning, salt, and black pepper. Toss until the chicken is well-coated.

Preheat a skillet or grill pan over medium-high heat. Cook your seasoned chicken tenders for about 10–12 minutes, turning once until golden brown and juicy. Let rest before cutting into strips.

In a small bowl, combine mayonnaise, ketchup, lemon juice, hot sauce, chopped pickles, pickle juice, paprika, onion powder, and garlic powder. Whisk together and season to taste with salt and pepper.

Bring a large pot of salted water to a boil. Cook orzo according to package directions until tender but still slightly firm. Drain, transfer to a large bowl, and while warm, mix in the basil pesto.

Add shredded lettuce and cucumber to the orzo, then mix in about a third of the creamy dressing. Gently fold in chicken strips, roasted bell peppers, sun-dried tomatoes, and mozzarella cheese.

Top off your salad with sliced avocado and drizzle with extra dressing if desired.