Antipasto Chicken Salad

Serve this chicken salad as an antipasto at your next dinner party and wow all of your guests (who will likely keep asking for more).

  • Active:
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  • Servings: 6
  • Time(Other): Plus 4 hr marinating

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  • 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

How to make this recipe

  1. Discard the chicken skin and coarsely shred the chicken. You should have about 4 cups of shredded meat.

  2. In a large bowl, combine the chicken with the <em>bocconcini</em>, roasted peppers, peperoncini, soppressata and parsley. In a small bowl, whisk the <em>bocconcini</em> oil with the pickled pepper liquid and season with salt and pepper. Add the dressing to the salad and toss well.

Contributed By Photo © Con Poulos Published June 2010

463318 recipes/antipasto-chicken-salad 2013-12-06T23:08:30+00:00 Grace Parisi spring|summer|barbecue-cookout|italian|salads|6|basic-easy|lunch june-2010,chicken salad,leftover chicken,antipasto,Grace Parisi recipes,antipasto-chicken-salad 463318

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