Login to Save Like

Ingredients

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

Description

Antipasto Chicken Salad - The Huffington Post

Kitchen Daily