OK, OK, don't say "ick" just because it's good for you.  This salad actually is a huge hit with everyone I've ever served it to.  If you want something that is extremely healthful and also tastes unbelievably good, here is a winning recipe.

 

SALAD INGREDIENTS

1 bunch of kale (leafy greens)

2 chicken breasts (boneless/skinless)

1/4 cup of pine nuts

1 cup walnuts

2 cups blueberries

2 cups raspberries

 

CHAMPAGNE VINAIGRETTE DRESSING

1 cup champagne vinegar (if you can't find it, mix 3/4 cup white wine vinegar with 1/4 cup of an inexpensive sparkling wine like Korbel or whatever)

1/2 cup canola oil

1/4 cup honey (warmed in microwave to make mixing easier)

juice from 1 lemon

2 shallots (chopped finely)

sea salt and fresh ground pepper to taste

 

DIRECTIONS

Cut the chicken breasts into 1 inch chunks and saute for 2 minutes in 3 tablespoons of olive oil and a few shakes of salt and pepper.  Don't overcook them.  Remove the chicken chunks from the saute pan and put them into a bowl.  Put the bowl into the freezer to cool the chunks down while you prepare the rest of the salad.

 

Remove the leafy green portions of the kale from the stalks.  Chop the leaves into 1-2 inch pieces. 

 

Turn the oven on to 400 degrees.  Toast the walnuts and pine nuts on a cookie sheet for 3 minutes (don't burn the pine nuts -- they toast faster than the walnuts will -- lightly golden brown is perfect for the pine nuts).  Remove the nuts from the oven and chop them up into slightly smaller pieces. 

 

Whisk together all of the champagne vinaigrette dressing ingredients in a small mixing bowl until well blended. 

 

Remove the chicken chunks from the freezer.  Combine the chopped kale, walnuts, pine nuts, chicken chunks, and the berries in a large bowl and mix them around lightly, being careful not to mangle the raspberries.  Pour the dressing over the entire shebang and toss lightly.  Serve and enjoy!