Strong Provolone Valpadana P.D.O. salad, chicken and red pepper

Wash and dry the pepper thoroughly. Brush it with a little oil and place it on a baking tray covered with baking paper.

Bake at 250° 30 minutes, turning it in half the time. Transfer the roasted pepper into a tightly closed container: after 15 minutes, you can peel it easily removing the petiole, the skin and the seeds of vegetation.

Squeeze the lemon and collect the juice in a glass. Cut the pepper into cubes and transfer it to a bowl.

Add the avocado pulp and the strong Provolone Valpadana P.D.O., also diced, and season with a drizzle of oil, half the lemon juice and a pinch of salt and pepper. Mix and set aside.

Wash and dry the lettuce and cut it into strips. Chop the spring onion and dice the chicken breast.

Add the lettuce, chicken and spring onion in the bowl with the rest of the ingredients, season with 3 tablespoons of mayonnaise and stir gently.