2 cups of finely chopped green cabbage
5 tablespoons of cocoa liqueur
2 tablespoons of pepper sauce
1 tablespoon of salt
600g of boneless chicken breast
50 leaves of smooth lettuce (preferably from the center)
2 sweet potatoes, peeled and cut into 2cm cubes
2 ripe bananas, with skin, sliced into thin strips
2 cups of finely chopped green cabbage
5 tablespoons of cocoa liqueur
2 tablespoons of pepper sauce
1 tablespoon of salt
600g of boneless chicken breast
50 leaves of smooth lettuce (preferably from the center)
2 sweet potatoes, peeled and cut into 2cm cubes
2 ripe bananas, with skin, sliced into thin strips
Boil three cups of water
Add the potato and cook for one minute
Drain
In a bowl, mix together the cocoa liqueur and pepper sauce
Add the chicken breast and sweet potatoes, and refrigerate for 2 hours
Drain and discard any formed sauce
Grill the chicken breast and sweet potatoes
Let them cool and cut into strips
Arrange banana slices on the side of each plate
Fill in the remaining space with lettuce leaves
Top with potato, chicken, and cabbage
