Instructions: In a medium bowl combine all the rub ingredients, adding just enough oil to form a pasty liquid. Rub the paste all over the chicken and let it sit 1 hour or overnight.

Prepare or preheat the grill to medium-high heat. When the grill is hot, grill the chicken about 4-5 minutes per side (depending on the thickness) or until the chicken is cooked through.

Remove from the grill and let sit 5 minutes. Slice the chicken into thin strips and serve on an onion roll topped with the mixed greens.

Makes 6
servings.

Cooks note: Toss the greens with a basic vinaigrette made by whisking together 1/2 cup olive oil, 1 tablespoon Dijon mustard, 1 tablespoon rice or white wine vinegar, 1/2 teaspoon minced garlic, salt and pepper to taste. Use 2-3 tablespoons to mix with greens.

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