Antipasto Chicken Salad



  1. Fennel-Garlic Chicken Legs
  2. 3/4 pound spicy oil-marinated bocconcini, halved, plus 1/4 cup of the marinade
  3. 1/2 pound roasted red peppers, cut into thin strips (1 cup)
  4. 1/4 cup peperoncini, thinly sliced, plus 1/4 cup of the pickling liquid from the jar
  5. 1/4 pound sliced soppressata, cut into thin strips
  6. 1/4 cup flat-leaf parsley leaves
  7. Salt and freshly ground pepper


  1. Discard the chicken skin and coarsely shred the chicken.
  2. You should have about 4 cups of shredded meat.
  3. In a large bowl, combine the chicken with the bocconcini, roasted peppers, peperoncini, soppressata and parsley.
  4. In a small bowl, whisk the bocconcini oil with the pickled pepper liquid and season with salt and pepper.
  5. Add the dressing to the salad and toss well.