Name: Antipasto Chicken Salad
Yield: 4 servings
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 – a delicious recipe with Fennel-Garlic, marinade, red peppers, peperoncini, soppressata, flat-leaf parsley leaves. Easy to follow and perfect for any occasion.

Servings: 4 persons

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

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

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Antipasto Chicken Salad

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