Instructions: NOTE: See Breasts of Chicken with Adobo Sauce recipe.

Trim any excess fat and membranes from the chicken and rinse under cold water. Slice the chicken in strips approximately 1/4 inch thick and place in a glass bowl.

In a separate bowl, mix together the lime juice, tequila, chile, and garlic and pour over the chicken. Cover and refrigerate for 2 hours.

Remove from the refrigerator and let come to room temperature

(approximately 30 minutes).

To make the dressing:
Place all the dressing ingredients in a food processor fitted with a steel blade and blend until smooth and pale orange in color.

To serve:
On each of 4 large salad plates or small dinner plates, arrange a leaf of purple kale and two leaves of lettuce.

Heat a griddle made of a heavy metal such as cast iron on an open fire or stove burner. When hot, grill the chicken strips and pineapple rings until the chicken is done and the pineapple has browned. This will happen very rapidly, from 3 to 5 minutes depending on how hot your fire is.

When the chicken and pineapple are done, place 2 rings of pineapple on each plate of lettuce leaves, and arrange the chicken strips and kohlrabi over the pineapple. Spoon a tablespoonful of the adobo dressing over the top. Garnish the plate with half a green onion on each side and serve.

Dressing yield: Approx. 2 cups

SERVING SUGGESTIONS: This is great served at a patio party. Give everyone a tall cold drink such as gold tequila, cranberry juice, and club soda and serve this warm salad with flour tortillas that have been steamed with white wine.

The adobo dressing is also nice served with a shrimp and avocado salad or as an accompaniment to grilled chicken or fish.

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