Chicken Pear Walnut Salad with Maple Habanero Vinaigrette

This salad will sweeten up your day! Thinly sliced pears, Nova Scotia blueberries and PepperHead Maple Habanero make this salad a family favourite. Bring it to your next party, or whip it up for dinner at home to chase away those winter blues.

Salad Ingredients

1 pear thinly sliced
handful walnut halves
1 – 2 tbsp crumbled blue cheese
handful fresh blueberries
1 chicken breast bbq’d and sliced
1 bowl romaine lettuce
handful toasted sesame seeds (optional)

Vinaigrette Ingredients

4 Tbsp avocado oil
2 Tbsp PepperHead Maple Habanero Syrup
2 Tbsp Boates pear vinegar
1.5 tsp minced fresh ginger
1/4 tsp sesame oil


  1. Brush chicken breast with olive oil and salt and pepper.
  2. cook chicken breast on medium low barbecue setting, flipping once for internal temperature of 170F.
  3. Let chicken to rest for a few minutes before slicing to desired thickness.
  4. Whisk the vinaigrette ingredients together thoroughly.
  5. Spread romaine leaves in a fan on the plate, stack pear slices on top, then chicken, blueberries and walnuts.
  6. Add blue cheese and pour dressing over.
  7. Enjoy!

Recipe provided by: Jason Grant, PepperHead

Source Guide:

Fresh fruit & produce: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.

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