Grilled Chicken and Chard Salad

• 2 boneless, skinless, chicken breast halves (6 ounces each)
• 1 teaspoon Basic Rub (see Notes)
• 1 bunch of red Swiss chard (12 to 16 ounces)
• 1 large Spanish-style white onion
• 1/4 cup Cilantro Salsa (see Notes) or Tomatillo Salsa (see Notes)

1. Trim the chicken, removing all fat and membrane.
2. Rinse, pat dry, and evenly sprinkle with rub and rub into surfaces of chicken.
3. Rinse the chard and cut into 2-inch-wide strips.
4. Slice the onion in half lengthwise, then cut it crosswise into 1/2-inch-wide strips.
5. Preheat a large, heavy, well-seasoned skillet until hot.
6. If necessary, spray the skillet with nonstick oil.
7. Grill the onion for about 3 minutes; stir until the edges blacken somewhat.
8. Stir and push the onions to the side and add the chicken breast.
9. Cook for 4 minutes, then turn the chicken and cook for another 4 minutes.
10. When the onion is somewhat soft and the edges are browned, remove from the skillet.
11. Place the chard in the skillet off to one side.
12. Check for chicken doneness by pressing with your finger.
13. The chicken should be firm to the touch and, when sliced, white inside.
14. Remove the chicken to a cutting board.
15. Cover the skillet and sear the chard until some of the leaves are blackened, and wilted on the edges.
16. To serve, arrange the chard in a strip down the center of each plate.
17. Arrange the onion in a row on each side of the chard.
18. Cut the chicken into 1/2-inch-wide slices and center it in a row on the chard.
19. Top with the salsa.

chicken, rub, red swiss, onion, cilantro salsa

Taken from www.cookstr.com/recipes/grilled-chicken-and-chard-salad (may not work)