Plate up a winner winner chicken dinner with this grilled za'atar salad, then stretch out any leftovers by adding cooked pasta or grains for a healthy lunch the next day.

For this elegant recipe, use seasonal leaves and vegetables. For Maggie, spring is the perfect time to take advantage of asparagus and green beans. In winter, she opts for seasonal winter leaves and Australian dried figs, making use of our South Australian delicious. Harvey Norman Produce Awards State Winners' produce from Ngeringa Produce, Singing Magpie Produce and Nomad Farms.

“Comfort doesn’t come easier than this,” says Colin Fassnidge.

"It’s basically couscous with the moisture and flavour of chicken, rather than the dry couscous you’ve been brought up on – like those boiled brussels sprouts and broccoli. We’re bringing couscous into the 21st century and adding our chicken too," says Colin Fassnidge.

“The drumsticks can be marinated overnight in the fridge” - Shannon Bennett.

“This is a modern twist on one of my mum’s family favourites” - Colin Fassnidge.

The legendary barbecue brings this recipe together, and will have your guests asking for seconds.

Miso chicken and soba noodles are the perfect salad combination.

Based on the traditional Vietnamese dish of ‘bún’, this refreshing noodle salad is tossed in a zesty citrus dressing and topped with chicken flavoured with ginger and lemongrass. For a vegan version, replace the chicken with 450g of tofu cut into four pieces, marinated, then seared, and replace the fish sauce with extra soy sauce. This is an edited extract from Modern Australian Flexitarian (published by DK Australia, an imprint of Penguin Random house, $39.99).

A light, fresh salad perfect for making when working from home.

"This is a classic chicken salad found in virtually every Vietnamese restaurant in France. What appeals to me is the combination of lightly poached chicken, bean sprouts, shallots and herbs with roasted chopped nuts and sesame seeds, together with the slightly gloopy fish sauce, lime juice and chilli dressing." – Rick Stein

There's nothing quite like butter chicken – fragrant, spicy, warming and downright comforting. That's why we put it to our food team to come up with a healthy, low-carb version that tastes just as good… without blowing your healthy-eating streak.

This light and lovely chicken salad is a tasty combination of sweet and zesty flavours.

Zucchini ribbons add a touch of elegance to Curtis Stones' grilled chicken salad.

Don’t eat salad? You will after you try this. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au