In a mason jar, combine egg yolks, anchovy filets, minced garlic, sea salt, and 1 tablespoon of lemon juice. Blend for about 30 seconds until well mixed.

Gradually pour in the avocado oil while blending continuously to create a smooth emulsion. Add the remaining lemon juice, freshly cracked black pepper, and pesto, then blend again until creamy.

In a large mixing bowl, chop the romaine lettuce and add half of the grated Parmesan cheese, shredded rotisserie chicken, and Castelvetrano olives. Toss to distribute evenly.

Pour the creamy pesto dressing over the salad and gently coat all ingredients using tongs.

Arrange the salad in serving bowls or on a platter. Top with remaining Parmesan cheese and an extra sprinkle of black pepper.