Antipasto Chicken Salad

Name: Antipasto Chicken Salad
Cook time: 40 min
Yield: 6
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

Antipasto Chicken Salad was pinched from <a href="http://www.foodandwine.com/recipes/antipasto-chicken-salad" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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Fennel-Garlic Chicken Legs

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3/4 pound spicy oil-marinated bocconcini, halved, plus 1/4 cup of the marinade

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1/2 pound roasted red peppers, cut into thin strips (1 cup)

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1/4 cup peperoncini, thinly sliced, plus 1/4 cup of the pickling liquid from the jar

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1/4 pound sliced soppressata, cut into thin strips

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1/4 cup flat-leaf parsley leaves

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Salt and freshly ground pepper

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