Combine chicken and provolone. Mix in cream cheese, mayo, salt, pepper and parsley. Chill.
Split peppers and place 2 halves in each dish, with three slices of crostini in a row between them.
In a bowl, combine yellow tomato, red onion, olive oil, garlic, vinegar, salt and pepper. Set aside.
In a bowl, combine strawberries, balsamic vinegar and pepper. Set aside.
With a small ice cream scoop, divide chicken salad mixture onto each crostini on each plate. On each plate, top one scoop with the yellow tomato mixture, one scoop with the strawberry mixture, and one with pesto. Sprinkle with parmesan and parsley.