Antipasto Chicken Salad

Ingredients

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

Instructions

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.