¾ lb spicy oil-marinated bocconcini, halved plus 1/4 cup of the marinade
½ lb roasted red pepper, cut into thin strips 1 cup
¼ cup peperoncini, thinly sliced plus 1/4 cup of the pickling liquid from the jar
¼ lb sliced soppressata, cut into thin strips
¼ cup flat-leaf parsley leaves
freshly ground pepper
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.