Wash and dry the spice carefully.

Pin it with a little vinegar and place it on a bandage covered with horn paper. Heat at 250° for 30 minutes, giving it a spin for half the time.

Place the ased pepper in a tightly sealed, airtight container: after 15 minutes, you can easily clean it by removing the stalk, skin and seeds of vegetation.

Squeeze the lemon and place the juice in a vase.

Cut the pepper into taquitos and place it in a container.

Add the pulp of the aguacate and the spicy Provolone Valpadana DOP, also cut these into taquitos, and add a little vinegar, a pinch of lemon zest and a pinch of salt and pimiento.

Mix and reserve separately.

Wash and dry the lechuga and cut it into pieces.

Shred the chicken breast and cut the chicken pieces into taquitos.

Add the chicken, chicken and boiled meat to the bowl with the rest of the ingredients, add 3 teaspoons of mayonnaise and mix gently.