Directions

1. Add the chicken thighs to a bowl with the oil and 1 tablespoon of Cacio e Pepe Seasoning. Toss well to coat.
2. Heat a frying pan over medium-high heat. Cook the chicken for 5–6 minutes on each side, or until deeply golden and cooked through. Sprinkle over the remaining Cacio e Pepe Seasoning during the final minute of cooking, then remove from the pan and leave to rest before slicing.
3. Toss the sourdough with the melted butter and Cacio e Pepe Seasoning until well coated.
4. Add the croutons to the same frying pan over medium-low heat and cook, tossing regularly, until golden and crispy on the outside but still a little soft and chewy in the middle. Set aside.
5. Add the mayonnaise, lemon juice, Parmesan and Cacio e Pepe Seasoning to a small bowl. Whisk together, adding enough water to make a creamy, pourable dressing.
6. Remove the tough stalks from the kale and finely shred the leaves. Add to a large bowl with a couple of spoonfuls of dressing, then massage with your hands for 1–2 minutes, until softened and glossy.
7. Toast the pecans in a dry frying pan over medium heat for 3–4 minutes, until fragrant. Keep an eye on them, those little buggers burn quickly. Roughly chop.
8. Add the sliced chicken, croutons, toasted pecans and half the Parmesan to the kale. Pour over the remaining dressing and gently toss everything together.
9. Finish with the remaining Parmesan and an extra sprinkle of Cacio e Pepe Seasoning. Serve straight away while the croutons are still crunchy.