Purple Kale & Blackberry Chicken Salad with Citrus Vinaigrette

Chopped Purple Kale and Blackberry Chicken Salad

• 1
  large bunch purple kale, washed and chopped
• 2
  half-pints blackberries; washed, divided
• 1
  bunch green onions, sliced
• 1/3
  cucumber, thinly sliced
• 2
  cups
  cooked, shredded chicken breast
• 1
  cup
  raw pecan halves
• 6
  tablespoons
  extra-virgin olive oil
• 2
  tablespoons
  red wine or balsamic vinegar
• 1
  tablespoon
  maple syrup
• Salt and pepper, to taste
• 2
  ounces
  Manchego cheese, shaved

• Toss the chopped kale with half of the blackberries, sliced green onions, cucumber, shredded chicken and pecans in a large serving bowl.
• In a small blender or food processor, combine the olive oil, vinegar, remaining blackberries, maple syrup, salt and pepper. Blend until smooth. Drizzle the dressing over the salad and finish with shaved Manchego cheese.

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