The first step is to prepare the pepper. Preheat the oven to 200 degrees and send the pepper to bake for 10-15 minutes. Then put in a bag and leave for another ten minutes.
With a well-sweated pepper, remove the skin, remove the seeds and cut into strips of 0.5 cm. Leave the remaining juice for refueling. Cut the cucumber obliquely into thin slices, then into strips of 0.5 cm.
Separate the chicken meat from the bone and cut into plates 3-4 mm wide, then into pieces, about 2 x 2 cm.
Peel the pears, cut out the core and cut into slices 3 mm wide, sprinkle with lemon juice so that they do not darken. Prepare the dressing: mix mayonnaise with pepper juice, finely chopped parsley, juice of 1/2 lemon, salt and pepper, mix everything well. Mix all the ingredients of the salad, pour the dressing, sprinkle with chopped nuts on top.