Pesto Caesar Salad with Castelvetrano Olives

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  Egg Yolk(34g)
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  Anchovy
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  Garlic
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  ½ teaspoon sea salt
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  Lemon Juice, Fresh(30g)
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  Avocado oil(120g)
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  ½ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Basil Pesto, Prepared(60g)
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  Lettuce, Romaine(1920g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Chicken Breast, Grilled(960g)
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  Olives, Green, Canned, Pitted(480g)
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  Croutons, Plain

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Heat a large skillet over medium-high heat until a drop of water sizzles on contact, about 2 minutes. Add the chicken and cook 6–8 minutes per side, until golden brown and the internal temperature reaches 165°F when measured at the thickest part. Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces.
2. 2While the chicken rests, add the egg yolk, anchovy, fresh garlic, salt, and half of the lemon juice to a tall mason jar.
3. 3Use an immersion blender to blend the mixture for about 30 seconds until combined. Keep the blender flat on the bottom of the jar.
4. 4Continue blending and gradually pour in the avocado oil in a thin, steady stream, keeping the blender submerged. Slowly lift the blender toward the surface to incorporate the remaining oil and emulsify the dressing, about 2–3 minutes total.
5. 5Add the remaining lemon juice, black pepper, and basil pesto to the jar, then blend until fully combined, about 15 seconds.
6. 6In a large bowl, toss the romaine lettuce with the dressing until well coated. Add the sliced chicken, half of the grated Parmesan, and the green olives, then toss gently to combine.
7. 7Divide the salad evenly into 6 airtight containers while still fresh. Top each portion with the remaining Parmesan and croutons just before serving to prevent sogginess.