How to Make It
Discard the chicken skin and coarsely shred the chicken. You should have about 4 cups of shredded meat.
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.