Antipasto Chicken Salad


  • 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


Antipasto Chicken Salad - The Huffington Post

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