Chicken prosciutto potato cilantro salad

Salt all over a whole chicken and marinate overnight before roasting. Roast at 375F for 2 hours, turn once. Shredded chicken by hand.

Boil potatoes in water until a fork can insert through. Rinse them in cold water to stop cooking. Smash potatoes by a big knife to flat them one by one. Roast them in oil, season with salt and pepper.

Prosciutto doesn't have to roast, but quick roasting brings out its amazing aroma. So I quickly roast it in oven until fat layer turn into translucent.

Assemble all in a large bowl. Toss in black pepper, pickled chilli, pomegranate seeds and parmegino cheese and a long pour of sesame oil.