Antipasto Chicken Salad

• 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

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.

fennelgarlic, marinade, red peppers, peperoncini, soppressata, flatleaf parsley leaves, salt

Taken from www.foodandwine.com/recipes/antipasto-chicken-salad (may not work)