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 it in a bag and leave for another ten minutes.
Remove the skin from a well-sweated pepper, remove the seeds and cut into 0.5 cm strips. Leave the remaining juice for refueling. Cut the cucumber diagonally into thin slices, then into 0.5 cm strips.
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 as not to 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 salad ingredients, pour the dressing, sprinkle the chopped nuts on top.