Grilled Chicken and Chard Salad
Grilled chicken breast is the darling of fast, low-fat meals. It is quick and easy to prepare and really stunning with the chard, which you can prepare easily on a stovetop grill.
Serves2 large or 4 small servings
Cooking Time10 min
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureSavory, Smoky, Spiced
Type of DishMain Course Salad, 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
- ¼ cup Cilantro Salsa (see Notes) or Tomatillo Salsa (see Notes)
Trim the chicken, removing all fat and membrane. Rinse, pat dry, and evenly sprinkle with rub and rub into surfaces of chicken. Rinse the chard and cut into 2-inch-wide strips. Slice the onion in half lengthwise, then cut it crosswise into ½-inch-wide strips.
Preheat a large, heavy, well-seasoned skillet until hot. If necessary, spray the skillet with nonstick oil. Grill the onion for about 3 minutes; stir until the edges blacken somewhat. Stir and push the onions to the side and add the chicken breast. Cook for 4 minutes, then turn the chicken and cook for another 4 minutes.
When the onion is somewhat soft and the edges are browned, remove from the skillet. Place the chard in the skillet off to one side. Check for chicken doneness by pressing with your finger. The chicken should be firm to the touch and, when sliced, white inside. Remove the chicken to a cutting board.
Cover the skillet and sear the chard until some of the leaves are blackened, and wilted on the edges. To serve, arrange the chard in a strip down the center of each plate. Arrange the onion in a row on each side of the chard. Cut the chicken into ½-inch-wide slices and center it in a row on the chard. Top with the salsa.
You'll Need: ½ cup salt, ½ cup freshly ground black pepper, ½ cup ground pure mild red chile, 2 tablespoons garlic granules, 2 tablespoons sugar
Combine the salt, pepper, chile, garlic, and sugar in a jar. Freeze until ready to use.
You'll Need: ½ cup onion, chopped, 1 cup red bell pepper, chopped, 1 small jalapeno, minced, ¼ cup cilantro, coarsely chopped, 2 tablespoons lemon juice
In a nonreactive bowl, combine the onion, bell pepper, jalapeno, cilantro, and lemon juice. Allow to stand for at least 10 minutes before serving.
You'll Need: About 8 ounces fresh tomatillos (1½ cups husked), 1 fresh jalapeno, 1 1-inch wedge fresh onion (about ¼ cup), ¼ cup fresh cilantro leaves (including tops of stalks), Salt
Pour about an inch of water into a saucepan with a lid and bring to a boil. Meanwhile, husk the tomatillos, rinse, and cut the larger ones to be the same size as the others for even cooking. Cook the tomatillos for 5 to 7 minutes, until fork-tender. Drain, reserving some of the liquid. Place the tomatillos, jalapeno, onion, and cilantro in a blender or food processor and process until pureed, adding reserved juice as desired for consistency.
2006 Jane Butel