1 medium-sized sweet potato
1 cooked and shredded chicken breast
1 tablespoon light cream cheese
1 thread of olive oil
2 tablespoons lemon juice
1/2 cup (100g) non-fat yogurt
1/2 slice of pineapple, cut into cubes
1/4 cup chopped onion
1 grated carrot
1 thinly sliced red cabbage, cut into strips
Salt and pepper to taste
1 medium-sized sweet potato
1 cooked and shredded chicken breast
1 tablespoon light cream cheese
1 thread of olive oil
2 tablespoons lemon juice
1/2 cup (100g) non-fat yogurt
1/2 slice of pineapple, cut into cubes
1/4 cup chopped onion
1 grated carrot
1 thinly sliced red cabbage, cut into strips
Salt and pepper to taste
Season the red cabbage leaves with salt, pepper, lemon juice, and olive oil
Mix together the chicken breast, pineapple, onion, carrot, and yogurt
Boil the sweet potato and cut it in half
Spread light cream cheese on both halves and add the filling.
