Antipasto Chicken Salad

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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

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