iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Flourless Oatmeal Chocolate-Chunk Cookies

Ingredients:
2 1/4 cups old-fashioned oats, divided
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)
Parchment paper
1/2 tsp kosher or sea salt

Instructions:
Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.
Steak and Jalapeño Tacos

Ingredients:
1 lb skirt steak, 1 teaspoon chili powder, 1 tablespoon olive oil, 4 jalapeño peppers, stemmed, seeded and sliced lengthwise, 2 red onions, thinly sliced, 2 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 2 teaspoons kosher salt, 12 corn tortillas, 1/4 cup cilantro leaves, 1 avocado, diced, Lime wedges

Instructions:
Heat broiler. Rub steak with chili powder and season with salt; set aside. In a pan over medium heat, heat oil; cook jalapeño and half the onion,stirring frequently, until soft, 8 to 10 minutes. Remove from heat and cool to room temperature; transfer to a blender or food processor and process with Worcestershire, lemon juice and 2 teaspoons salt until just blended. On a broiler pan, broil steak, flipping once, to desired doneness, about 5 minutes for medium-rare. Transfer steak to a cutting board, let rest for 3 minutes and cut into 1-inch strips. Divide steak among tortillas and top each with 1 tbsp jalapeño sauce, plus remaining onion, cilantro and avocado. Serve with lime wedges.
Shrimp and Veggie Tacos With Chipotle

Ingredients:
2 teaspoons kosher salt, 2 lb extra large shrimp, thawed if frozen, peeled and deveined, 1 cup light mayonnaise, 1 garlic clove, finely chopped, 1 chipotle chile in adobo, finely chopped, 1 tbsp extra-virgin olive oil, 1 zucchini, halved and thinly sliced, 12 corn tortillas, warmed, 2 cups thinly sliced red cabbage

Instructions:
In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.
Polenta Caprese Pizza

Ingredients:
2 tablespoons olive oil, divided, 3 cups 1 percent milk, 2 teaspoons salt, 1 1/2 cups cornmeal, 2 large shallots, thinly sliced, 2 garlic cloves, thinly sliced, 2 pints cherry tomatoes,halved, 3/4 lb fresh mozzarella, cubed, 10 basil leaves, coarsely torn

Instructions:
Lightly coat a large rimmed baking sheet with 1 tablespoon oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal in a gentle stream and reduce heat to medium-low. Simmer, stirring often, until polenta is thick and no longer gritty, about 20 minutes. Working quickly, pour polenta into prepared pan, spreading evenly to the edges. Let stand 10 minutes; cover with plastic wrap and press polenta along sides of pan to form edges of crust. Refrigerate at least 2 hours or overnight.
Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45 minutes to an hour. Heat remaining 1 tablespoon oil in a large saucepan. Sauté shallots and garlic over medium-high heat until soft, 3 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 5 minutes. Mash with the back of a spoon and cook until thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top with basil and cut into squares.
Sweet Summer Corn Soup

Ingredients:
2 qt/2 L Easy Vegetable Stock or low-sodium vegetable broth
6 ears fresh sweet corn
3 tbsp olive oil
2 large yellow onions, medium dice
4 large stalks celery, thinly sliced
2 tbsp fresh thyme, chopped, or 2 tsp dried thyme
1 1/2 lb/680 g yellow potatoes (such as Yukon Gold), medium dice
Salt
1/2 tsp paprika
Freshly ground black pepper
Big pinch of cayenne pepper
Big pinch of ground coriander
1 1/2 cups/360 ml plain, unsweetened soymilk
1/2 cup/15 g cup packed chopped fresh flat-leaf parsley
1 red bell pepper for garnishing

Instructions:
Heat the stock in a large pot until it comes to a boil, then reduce it to a simmer. While it's heating, cut off the corn kernels from the cobs (cutting in a large salad bowl helps keep the kernels from flying all over). You should have about 4 1/2 cups/680 g of kernels. Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).
Heat the oil in a large skillet over medium heat. Sauté the onions for 3 minutes. Add the celery and thyme and sauté for another 4 minutes. Turn off the heat.
Remove the cobs from the stockpot with tongs, and place them on a plate to cool. Add the sautéed vegetables, potatoes, 1 tsp salt, paprika, 1/4 tsp pepper, cayenne, and coriander to the pot and simmer, covered, for 25 minutes, stirring occasionally.
Meanwhile, when the cooked cobs are cool enough to handle, take a sturdy knife and scrape down the sides of the cobs to collect the remainder of the kernels. This should yield about 1 cup/150 g of kernel bits.
After the soup has cooked for 25 minutes, stir in the soymilk, corn kernels, and corn kernel bits. Simmer for 3 minutes. Remove 1 qt/960 ml of the soup and puree it in a blender or food processor until it's very smooth. Return the puree to the soup pot, and heat until it returns to a simmer, stirring frequently.
While the soup simmers, hold the whole bell pepper with metal tongs over an open flame on the stovetop. Turn it frequently until the skin is charred all the way around, about 5 minutes. Remove it from the heat and let cool. Using a clean dishcloth, rub off the charred skin. Remove the stem and seeds and cut the flesh into a fine dice. Set aside.
Turn off the heat for the soup and stir in the parsley. Season with salt and pepper. Ladle the soup into bowls and garnish each one with some of the red bell pepper. Serve immediately.
Very Chocolaty Chocolate Brownies

Ingredients:
8 oz/225 g high-quality semisweet chocolate
1/2/120 ml cup melted coconut oil (see notes below)
3 tbsp ground chia seeds
3/4 cup/180 ml espresso or strong black coffee (regular or decaffeinated), at room temperature
1 1/4 cups/250 g packed light brown sugar
1 tsp pure vanilla extract
3/4 cup/105 g whole-wheat pastry flour
1/2 tsp salt
1/4 tsp baking soda
2/3 cup/75 g chopped walnuts

Instructions:
Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4. Grease an 8-by-8-in/20-by-20-cm baking pan with coconut oil. Cover the bottom of the pan with a piece of parchment paper, and then grease the top of the parchment paper.
Chop 3 oz/85 g of the chocolate into pieces no larger than chocolate chips. Set them aside. Break the remaining 5 oz/140 g of the chocolate into pieces about 1/2 in/12 mm wide and put them in the top of a double boiler or in a bowl suspended over a pan of barely simmering water. Stir frequently, until the chocolate is melted and smooth. Remove it from the heat and transfer the chocolate to a large mixing bowl. Stir in the coconut oil, and let cool for 10 to 15 minutes.
Put the chia seeds in a small mixing bowl and whisk in the coffee. Let sit 5 to 10 minutes until it thickens (this is our egg substitute). Whisk again to make sure there are no lumps.
Whisk the sugar into the chocolate mixture. Add the vanilla and the chia mixture and whisk vigorously until blended.
In a medium mixing bowl, whisk together the flour, salt, and baking soda. Stir the flour mixture into the chocolate mixture, then fold in the reserved chopped chocolate and the walnuts. Do not overmix. Transfer the batter to the prepared pan and bake for 40 to 50 minutes, until the top feels dry and the brownies feel firm when a toothpick is inserted in the center. Watch them closely during the final minutes of baking to make sure the edges don't burn.
Transfer the pan to a wire rack to cool. These brownies are best when they cool overnight or are refrigerated for 2 hours after they come to room temperature. When they are ready to serve, cut into 16 squares. The brownies will stay fresh at room temperature for about 5 days in an airtight container, and they also freeze well.
Eccentric Caesar Salad

Ingredients:
1/2 cup/70 g cup raw cashews
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
3 tbsp nutritional yeast (see Note)
1 tbsp Dijon mustard
1 large garlic clove
3/4 tsp salt
1/4 tsp curry powder
Freshly ground black pepper
2 large heads romaine lettuce, chopped or torn into bite-size pieces
2 cups/120 g Quick Garlic Croutons
1 ripe avocado, medium dice
1/2 cup/65 g hemp seeds
1/3 cup/55 g capers

Instructions:
Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder, and pepper in a food processor and add 1/4 cup plus 3 tbsp/75 ml warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice.
Toss the romaine with 1/2 cup/120 ml of the dressing. Add more to taste if desired. Divide the lettuce among six plates, and top each with some of the croutons, avocado, hemp seeds, and capers. Serve immediately.
The Dude

Ingredients:
2 cups whole milk, 3/4 cup coarsely ground coffee beans, 3/4 cup organic cane sugar, 1/2 cup plus 3 tablespoons skim milk powder, 2 cups heavy cream, 3 egg yolks, 1/4 cup vodka

Instructions:
Prepare an ice bath in the sink or in a large heatproof bowl.
In a large saucepan, heat the milk over medium-high heat until it starts to steam, 10 to 15 minutes. Remove the pan from the heat and stir in the coffee. Cover the pan and let the coffee steep for 10 minutes. Pour the mixture through a cheesecloth-lined wire-mesh strainer into a bowl. Return the coffee-infused milk to the saucepan.
Add the sugar and skim milk powder. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F, 5 to 10 minutes. Remove the pan from the heat.
Place the egg yolks in a medium bowl. While whisking, slowly pour 1/2 cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F, 5 to 10 minutes more. Add the vodka and stir to combine.
Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
Transfer the cooled base to an ice cream maker and churn it according to the manufacturer¿s instructions.
Transfer the ice cream to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
Ultimate Nachos

Ingredients:
2 tablespoons olive oil, plus more for grilling
2 tablespoons lime juice
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
1 tablespoon olive oil
1/3 cup chopped red onion
2 cloves garlic, chopped
3 tablespoons chopped red-bell pepper
3/4 teaspoon chili powder
1 15-ounce can low-sodium pinto beans, rinsed and drained
1/2 tablespoon red-wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 13-ounce bag restaurant-style tortilla chips
1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
8 ounces Monterey jack cheese, grated (about 2 cups)
1 medium tomato, chopped
1/2 small red onion, very thinly sliced
Sour cream, for serving
Cilantro leaves, for serving
Guacamole with Aleppo Pepper
Tomatillo Salsa with Serranos , or storebought tomatillo salsa
Spicy Tomato Salsa with Cilantro and Chiles
or storebought tomato salsa

Instructions:
In a small bowl, whisk the oil, lime, garlic, chili powder, salt, and pepper together. Place the chicken in a resealable plastic bag and pour the marinade over. Toss to coat and marinate for 30 minutes.
Heat a lightly oiled grill or grill pan over medium-high heat. Grill the chicken turning once until cooked through, about 4 to 5 minutes per side. Allow to cool, then cut chicken in 1/2-inch cubes.
In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, 4 to 5 minutes. Add the garlic and bell pepper and cook, stirring, until softened, 4 to 5 minutes more. Stir in the chili powder and cook until fragrant, 1 minute more. Remove from heat.
To the bowl of a food processor, add the beans, vinegar, oregano, salt, pepper, and 1/4 cup water and pulse to combine. Add the onion mixture and pulse to combine. If necessary, add more water 1 tablespoon at a time and process until smooth. Taste and adjust seasoning.
Preheat oven to 400°. Add a small dollop of bean dip to the center of each chip (about 1/4 teaspoon per chip) and divide chips among 2 rimmed baking sheets. Sprinkle evenly with jalapeño slices and cheeses. Bake until cheese is bubbling and melted and the edges of chips are just starting to brown, 8 to 10 minutes. Top with tomato, onion, sour cream, grilled chicken, and cilantro. Serve immediately.
Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts

Ingredients:
2 pounds honeycomb tripe
Kosher salt
8 tomatillos, roughly chopped (about 3/4 pound)
2 small red onions, chopped
2 jalapeños, stemmed and cut in half lengthwise
10 cloves garlic
1/2 cup plus 2 tablespoons vegetable oil, divided
1 1/2 cups cilantro leaves, plus more for garnish
1 cup mint leaves, plus more for garnish
1/2 cup oregano leaves, plus more for garnish
4 tablespoons fish sauce
4 limes, zested and juiced
12 corn tortillas
3 tablespoons sunflower seeds, toasted
2 tablespoons pumpkin seeds, toasted
3 tablespoons peanuts, chopped and toasted
Diced white onion
optional
for garnish

Instructions:
Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel–lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.
Spicy Tomato Salsa with Cilantro and Chiles

Ingredients:
2 medium tomatoes (about 1 1/4 lbs)
2 cloves garlic
1 to 2 jalapeño peppers (depending on heat), stemmed and seeded
1 to 2 dried chile de arbol, stemmed and crushed
1 tablespoon lime juice
1 1/2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped cilantro
1/3 cup finely chopped red onion
rinsed in cool water and drained

Instructions:
Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.
Guacamole with Aleppo Pepper

Ingredients:
3 avocados, roughly chopped
2 to 3 tablespoons lime juice
2 teaspoons extra-virgin olive oil
3 cloves garlic, poached in hot water for 2 minutes and minced
1 to 2 jalapeño peppers (depending on heat), stemmed, seeded, and minced
3/4 teaspoon kosher salt
1/4 cup finely chopped red onion, rinsed in cool water and drained
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon Aleppo pepper, plus more for garnish
1/4 cup chopped cilantro

Instructions:
Combine first 10 ingredients in a bowl and mash with a fork. Taste and adjust seasoning. Fold in the cilantro, sprinkle with additional Aleppo, and serve.
Turkey Leg Confit Taco with Pasilla Purée and Pickled Peach Salsa

Ingredients:
3 pounds lard
3 tablespoons sugar
3 tablespoons kosher salt
2 skin-on turkey drumsticks (1 1/2 pounds)
2 skin-on turkey thighs (1 1/2 pounds)
1 cup apple cider vinegar
1 cup sugar
1 tablespoon kosher salt
2 peaches (about 3/4 pound), sliced
1 tablespoon yellow mustard seeds
12 fresh thyme sprigs
1 cup chopped red onion
1/2 cup cilantro leaves, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Pinch kosher salt
2 ounces dried pasilla chiles
2 cloves garlic
1/2 cup chopped red onion
1 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon vegetable oil, for frying
12 corn tortillas
2 avocados
diced

Instructions:
Preheat the oven to 300°F. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.
Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.
Dice the chilled peaches and combine with the onion, cilantro, lemon, olive oil, and salt. Taste and adjust seasoning.
Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 1 cup water to a boil and pour over chiles. Steep until tender, about 5 minutes. Purée the chiles, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Purée can be made 1 day in advance.
In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.
Warm the tortillas. Spread a spoonful of pasilla purée on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.
Tomatillo Salsa with Serranos

Ingredients:
1 pound tomatillos, husked and rinsed
3 garlic cloves
1 to 2 serrano chiles (depending on heat), stemmed and seeded
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon (or more) kosher salt
1/4 teaspoon teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 (packed) tablespoons cilantro leaves
2 tablespoons roughly chopped yellow onion
rinsed in cool water
drained

Instructions:
Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
Add tomatillos, garlic, chiles, lime, oil, salt, cumin, and cayenne to a blender or the bowl of a food processor and process until combined but slightly chunky. Add cilantro and onion and lightly pulse to combine. Texture should remain slightly chunky. Season with salt if necessary.
Salsa can be made 5 days ahead. Chill in a resealable container.
Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw

Ingredients:
2 pounds small new potatoes
1 1/2 teaspoons kosher salt, divided
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons cider vinegar
1 medium shallot, diced
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 cup plain low-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoon)
1 large clove garlic, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 bunch collard greens, center ribs removed, thinly sliced crosswise (about 3 cups)
1/4 medium green cabbage, cored and thinly sliced (about 3 cups)
1 medium carrot, julienned (about 1 cup)
3/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 eggs
3 dashes hot sauce
1 cup plain bread crumbs
Vegetable oil, for frying
4 (3-ounce) chicken cutlets, pounded to 1/4-inch thickness
1 frozen waffle
1/2 tablespoon butter
1/2 tablespoon honey

Instructions:
Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
The leftover potato salad and slaw can be refrigerated for up to 3 days.