Active Time
40 MIN
Total Time
1 HR
Yield
Serves : 6
© Con Poulos

How to Make It

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 bocconcini, roasted peppers, peperoncini, soppressata and parsley. In a small bowl, whisk the bocconcini oil with the pickled pepper liquid and season with salt and pepper. Add the dressing to the salad and toss well.

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