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