xiaoxl/recipe_data huggingface dataset:
Chocolate Anise Cookies Biscotti


Ingredients:
all-purpose flour, baking powder, salt, sugar, unsalted butter, eggs

Directions:
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper.
Whisk the flour, baking powder, and salt in a medium bowl to blend.
Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers].
Bake until light golden, about 30 minutes. Cool 30 minutes.
Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Peanut Butter & Nutella Granola Bars


Ingredients:
old fashioned oats, butter, honey, ground flax seeds

Directions:
Place peanut butter and nutella in microwave safe bowl and heat till melted (about 1 minute to 1 1/2 minutes].
Pour all other ingredients in large bowl.
Mix PB & Nutella with other ingredients and stir until well combined.
Line a 9x13 pan with aluminum foil and then spray with cooking spray.  Dump granola into 9x13 pan and spread until even and packed down.
Chill for at least an hour.  Cut into bar size portions and individually wrap in saran wrap and store in ziploc bag in fridge!
Classic Chicken Pot Pie


Ingredients:
all-purpose flour, dried rubbed sage, water

Directions:
Pre-heat oven to 425 degrees.
In a plastic bag, mix flour, salt, pepper, and sage. Mix well, then add chicken. Mix again.
Brown chicken in a large skillet. Add water slowly to loosen brown bits.
Add veggies and soup then simmer for ten minutes.
Lightly grease a 9 inch pie pan and add bottom pie crust.
pour in chicken and veggie mixture then add top crust. Cut slits in to crust to let out steam.
Cook for 45 minutes in a pre-heated oven.
After 20 minutes cover edges of cust with tinfoil.
Fish on a Plank
Category: trusted-brands-recipes-and-tips
By Kathleen White

The delicate flavors of the fish are richly enhanced by the sweet tang of the wood planks. The mango salsa gives it a spicy flair. Just about any fish will work--I have used tilapia and it turns out well. This is great served with rice pilaf.

Ingredients:
1  cedar plank
6 (5 ounce) mahi mahi fillets
1 cup bottled teriyaki sauce
2  mangos - peeled, seeded and diced
½  red bell pepper, seeded and chopped
4  green onions, chopped
1 tablespoon chopped fresh cilantro
1  jalapeno pepper, seeded and chopped
salt and pepper to taste
½ teaspoon garlic powder
1 teaspoon fresh lime juice
1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle seasoning
1 teaspoon red pepper flakes
1 teaspoon hot-pepper sauce

Directions:
In a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with salt, pepper, garlic powder and lime juice. Stir together then cover and refrigerate until serving to blend the flavors. Soak the plank in water for at least 2 hours, longer if possible.  Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour. Prepare a grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank. Place the plank on the grill over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 6 servings

Calories: 232.3
Fat: 2.9 g
Saturated fat: 0.6 g
Carbohydrates: 21.3 g
Sugars: 17.8 g
Dietary fiber: 2 g
Protein: 29.9 g
Cholesterol: 103.7 mg
Sodium: 2007 mg
Beef Rendang


Ingredients:
coconut milk, onion, fresh ginger, red chilies, tamarind paste, brown sugar, soy sauce, fish sauce, turmeric, ground cumin, ground coriander, ground cinnamon, nutmeg, ground cloves, shrimp paste, star anise, beef

Directions:
Put all of the ingredients, EXCEPT FOR THE BEEF, into a blender and whizz for 1 minute to make the sauce.
Put the sauce in a pan and bring to the boil, add the meat, lower heat and simmer till meat is tender.
Southwestern Lemon Chicken Soup with Chilies


Ingredients:
chicken broth, onion, potato, diced tomatoes, lemon, rind of, dried tarragon, pepper, anaheim chilies, chicken, white corn, fresh cilantro leaves

Directions:
In a 6- to 8-quart pan over high heat, combine broth, onion, potatoes, diced tomatoes and their juice, lemon peel, tarragon, and pepper.
Bring to a boil over high heat, then reduce heat, cover and simmer until potatoes are tender when pierced, about 10 minutes.
Add chilies and simmer 5 minutes.
Meanwhile, discard skin and fat from chicken and pull meat off bones.
Chop meat into bite-size pieces.
When potatoes are tender, add chicken meat and corn to soup.
Simmer until heated through, about 5 minutes.  Sprinkle with cilantro if desired.
Sausage Skillet Supper


Ingredients:
smoked sausage, converted rice, water, butter, swiss cheese

Directions:
In large skillet combine rice, sausage, soup, water and butter., Cover and bring to a boil on medium heat., Reduce heat and simmer 5 minutes., Stir in peas and mushrooms., Sprinkle with Swiss cheese., Simmer covered for 20 minutes or until rice is cooked.
Sweet Potato & Chili Soup


Ingredients:
olive oil, onions, garlic cloves, red chile, sweet potatoes, carrots

Directions:
Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
Stir in the chilies, sweet potatoes and carrots.  Add stock.
Cover and bring to a boil.  Simmer for 20 minutes or until all veggies are tender.
Puree the soup, in batches if necessary, then return to the pan.  Season and if necessary, add a bit of water to adjust the consistency.
Serve with crusty bread.
Rhubarb Spinach Salad
Category: salad
By Chef Matt

This is a sweet, tangy salad with slightly wilted spinach.  It comes together super fast and easy, with great results! I used a cranberry sugar vinegar that I made, but you could try red wine vinegar, too.

Ingredients:
½ pound fresh spinach -- cleaned, stemmed, and dried
2  large stalks of rhubarb, cut diagonally into thin slices
water to cover
¼ cup white sugar
2 tablespoons sweet red wine vinegar
6 tablespoons olive oil

Directions:
Arrange the spinach leaves on a platter. Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach. Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 495.9
Fat: 41 g
Saturated fat: 5.7 g
Carbohydrates: 32.5 g
Sugars: 26 g
Dietary fiber: 3.4 g
Protein: 3.7 g
Sodium: 95.2 mg
Pantry Kielbasa


Ingredients:
cornbread stuffing mix, kielbasa, garlic, onion, butter, salt, cheese, celery, milk

Directions:
Make stuffing according to stove top directions.
dice onion and slice up kielbasa, saute with 1 teaspoon garlic until tender.
add all ingredients to 9x12 baking pan.
Bake @ 375 COVERED for 15 minutes, then add shredded cheese and uncover and Bake @ 350 for 15 minutes - let sit for 5 minutes - serve and enjoy!
Substitute Ideas:  Turkey Kielbasa, Cream of Celery or Chicken Soup, No Cheese, Mozzarella, or Mixed Fiesta Cheese.
Honey-Baked Apples


Ingredients:
baking apples, walnuts, raisins, water, honey, cinnamon stick, lemon juice

Directions:
Core apples; peel top third of each apple.
Put apples in a shallow baking dish.
Mix together the walnuts and raisins; stuff cavities of apples with walnut-raisin mixture.
In a saucepan, combine water, honey, and cinnamon; bring to a boil.
Lower heat and simmer 5 minutes.
Remove from heat and stir in lemon juice.
Remove cinnamon stick; pour liquid over apples.
Cover and bake in a 350° oven for 45-50 minutes or until apples are tender, basting occasionally.
Easy  Pesto Alfredo  Fettuccini


Ingredients:
fettuccine pasta, alfredo sauce, pesto sauce, parmesan cheese

Directions:
While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan., Place pan over medium high heat and cook 3 minutes, stirring occasionally., Combine the sauce with the hot pasta and serve with grated parmesan, if desired.
Taco Frito Salad


Ingredients:
hamburger meat, water, lettuce, cherry tomatoes, red onion, avocados, black beans, frozen corn

Directions:
Brown hamburger meat in frying pan.  Drain off fat and return to pan with taco seasoning and water.  Simmer meat an additional 3-5 minutes until most of water is absorbed.  Allow meat to cool for about 10 minutes.
In a separate bowl, mix lettuce, tomatoes, onion, avocados, beans, corn, cheese, and cooled taco meat.
Mix as much dressing and Fritos as you desire when you are ready to serve salad.
If you mix them in too early, the salad and Fritos will be soggy.
Joe's Crab Shack Etouffee


Ingredients:
garlic, green pepper, celery, salt, cayenne pepper, paprika, ground mustard, Worcestershire sauce, water, chicken, shrimp, green onions, fresh parsley, cooked rice

Directions:
Saute garlic, onion, celery and green pepper in butter until soft., Stir in spices, soups, water and meat of your choice., Bring to simmer and continue cooking until meat is cooked through., Stir in green onion and parsley., Scoop 1/2 cup rice into bowl., Pour etouffee over rice.
Bacon Cheddar Loaf (Bread Machine)


Ingredients:
water, salt, honey, bread flour, bacon, sharp cheddar cheese, bread machine yeast, fast rising yeast

Directions:
Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber. Select Basic cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.Let cool to room temperature before slicing.
Jen's Ham & Cheese Toasted Sandwiches


Ingredients:
butter, Dijon mustard, ham, mozzarella cheese

Directions:
Mix the softened butter with the mustard and spread on the bread slices.
Cover half of them with the ham and then place the remaining slices on top, butter side up.
Place a sheet of baking paper on a tray and place on sandwiches. This can now be covered with plastic wrap & placed in the fridge until about 15 minutes before cooking to allow the sandwiches to come back to room temperature.
Toast the sandwiches under a hot grill butter side up until golden brown.
Turn them over and cover generously with grated cheese making sure you cover right to the edges so the crusts don't burn.
Return to under the hot grill and cook until the cheese is bubbling and golden brown.
Transfer to a board and cut into halves or quarters and serve immediately.  Enjoy :].
Cream of Leek Soup


Ingredients:
leeks, potato, carrot, butter, pepper, heavy cream, creme fraiche

Directions:
chop the vegetables. Melt the butter and saute the vegetables for a few minutes,stirring occasionally.
Add the stock and bring to the boil, reduce heat, cover and simmer for 20 minutes.
Allow to cool slightly before blending in a liquidizer.
Return to pan and adjust the seasoning to taste.
Stir in the cream and reheat without boiling.
Serve with some nice crusty bread and enjoy.
Pork in Black Bean Sauce


Ingredients:
garlic cloves, fresh ginger, ground ginger, green pepper, green onions, oyster sauce, soy sauce, sugar, cornstarch

Directions:
Stir fry pork, garlic and ginger in a tablespoon or so of vegetable oil in a wok or large skillet for about 4-5 minutes or till cooked through.
Remove from pan, add peppers and green onions and stir fry 2 minutes or till still fairly crisp.
Meanwhile mix all the rest of the ingredients together, add to pan with pork, cook, stirring,  till thickened and bubbly, 1 minute or so.
Microwave Brownies


Ingredients:
unsalted butter, eggs, sugar, all-purpose flour, baking powder, salt, vanilla extract

Directions:
Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.
In another bowl, whisk together the eggs and sugar.
In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine.
Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.
Green Salad With Tangerines & Pomegranate Seeds


Ingredients:
tangerine juice, garlic clove, olive oil, kale, tangerines, walnuts, pomegranate seeds

Directions:
Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.
Scalloped Potatoes (Au Gratin)


Ingredients:
russet potatoes, butter, garlic cloves, half-and-half cream, aged cheddar cheese, cornstarch, cayenne, fresh ground black pepper

Directions:
Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch] casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.
Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust


Ingredients:
butter, white flour, whole wheat flour, brown sugar, rhubarb, sugar, salt, milk, flour, sugar, salt, vanilla

Directions:
Preheat oven to 350; butter a 13x9 pan.
Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of].
While that is cooking, cut up the rhubarb.
In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb].
When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!]; pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean].
While THAT is cooking, prepare meringue; beat eggs until forming soft (firm] peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
Brown for five minutes; set the timer--it can burn very quickly!
VARIATIONS:   Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
Green Goddess Salad Dressing
Category: side-dish
By Barrett

This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)

Ingredients:
2 cups mayonnaise
4  anchovy fillets, minced
1  green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

Directions:
Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon. Refrigerate until ready to serve and pour over favorite salad or greens.

Prep time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 533.3
Fat: 58.5 g
Saturated fat: 8.8 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 30.1 mg
Sodium: 515 mg
Indian Spiced Spinach With Potatoes


Ingredients:
canola oil, black mustard seeds, cumin seed, red pepper flakes, yellow onion, garlic cloves, green chili pepper, potatoes, salt, ground turmeric, ground coriander, ground cumin, fresh spinach

Directions:
Heat the oil over medium heat. When it's hot, add in the mustard seeds. When they start popping, add in the cumin seeds, then the chile/red pepper flakes. Stir for a few seconds. ( I sometimes have trouble with getting my mustard seeds to pop. I always suspect that it has to do with their age, but I'm only guessing there. If they don't pop in  a reasonable amount of time, I just proceed. It's never affected the flavor of the finished dish].
Add the onion, garlic and green chile if you're using one. Stir fry these for 5 minutes, adjusting the heat down partway through the fry time.
Add the potatoes and increase the heat a little. Stir fry for 5 minutes, then cover, turn the heat back down a bit, and cook  for 4 minutes. I lift the lid and give them a quick stir halfway through this time. The potatoes and onion will be starting to brown at this point.
Stir in the salt and spices. Reduce the heat to low, cover the pan and continue to cook for 10 minutes. Give a quick stir after the first 5 minutes.
Add the spinach and increase the heat. Stir in the spinach as it wilts, then cover pan again, reduce heat again and let cook for another 7 minutes.
Remove the lid and test one of the potatoes, they should be cooked through at this point. (if not, recover and cook a bit longer] Reduce the heat a little and continue cooking to evaporate any remaining juices from the spinach. Stir frequently during this time to avoid sticking.
Slow Cooker Sausage with Sauce
Category: world-cuisine
By JELLYKO

A warm easy meal made even easier in the slow cooker. These sausages may be served in sandwiches, or over rice.

Ingredients:
8 (4 ounce) links fresh Italian sausage
1 (26 ounce) jar spaghetti sauce
1  green bell pepper, seeded and sliced into strips
1  onion, sliced
6  hoagie rolls, split lengthwise  (Optional)

Directions:
Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover, and cook on Low for 6 hours. Serve on hoagie rolls.

Prep time: 5 mins
Cook time: 6 hrs
Total time: 6 hrs 5 mins
Yields: 6 servings

Calories: 1024.3
Fat: 57.4 g
Saturated fat: 19.5 g
Carbohydrates: 88.2 g
Sugars: 16.9 g
Dietary fiber: 7.4 g
Protein: 35.5 g
Cholesterol: 116.9 mg
Sodium: 2356.2 mg
Smoked Pork Chops
Category: main-dish
By Soup Loving Nicole

There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.

Ingredients:
1 ½ teaspoons kosher salt
1 ½ teaspoons light brown sugar
1 ½ teaspoons ground black pepper
1 teaspoon paprika
½ teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon oregano
6  bone-in center-cut pork chops (about 1-inch thick)

Directions:
Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions. Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop. Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 6 pork chops

Calories: 192.9
Fat: 8.4 g
Saturated fat: 2.8 g
Carbohydrates: 2 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 25.7 g
Cholesterol: 65.2 mg
Sodium: 536.9 mg
Crispy Beef Tostadas


Ingredients:
flour, baking powder, milk, ground beef, garlic cloves, diced green chilies, water, chopped tomato, lettuce, cheddar cheese, green onion, salsa, sour cream

Directions:
In a large bowl, combine flour and baking powder; add milk and form a soft dough.  Knead until mixed thoroughly.  Cover and let rest 30 minutes.
Meanwhile, brown beef and garlic in large skillet until meat is no longer pink; drain well.
Add chilies, taco seasoning, salt and pepper if desired, and water.  Simmer uncovered for 10 minutes.
Stir in beans and heat through; keep warm.
In a deep fat fryer or skillet, preheat oil to 375.
Separate dough into 6 equal portions.  Roll over lightly floured surface into a 7 inch circle.
Fry tostadas in hot oil until golden, turning once; drain on paper towels.
Immediately top each tostada with meat mixture and desired toppings.
Dainty Pea Salad Cups


Ingredients:
celery, mozzarella cheese, mayonnaise, buttermilk, sugar, vinegar, garlic powder, dried dill, salt, paprika, wonton wrappers

Directions:
To make the dresing: Combine mayonnaise with next 7 ingredients in a small bowl. Refrigerate 1-2 hours. Makes approximately 1/2 cup.
Preheat oven to 325.
Place one wonton wrappers in each cup of a regular muffin pan. The wrappers should be a bit bunched up to form sides. Keep an eye on them the first couple of minutes in to make sure that the sides don't collapse.
Bake for 10 minutes or until golden.
Remove and cool.
While baking cups, prepare salad. Combine thawed peas, chopped celery, and cheese in a bowl. Mix in 1/4 cup of dressing.
To serve, spoon a heaping spoonful of the salad into prepared wonton cups.
Chicken Gyros With Cucumber Salsa and Tsatsiki


Ingredients:
kirby cucumbers, fresh lemon juice, garlic cloves, grape tomatoes, red onion, feta, flat leaf parsley, mint, olive oil, dried oregano, dried rosemary, chicken, iceberg lettuce

Directions:
Preheat broiler.
Peel and grate 1 cucumber, then squeeze it to remove excess water. Stir in yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, feta (if using], onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
Cooks' note: Tsatsiki can be made 1 day ahead and chilled.