• 500g chicken mince
  • 2 green onions, trimmed, thinly sliced
  • 1/3 cup coriander leaves, finely chopped
  • 1/2 cup mild satay sauce
  • 2 tablespoons vegetable oil
  • 4 hamburger buns, split
  • 4 oak leaf lettuce leaves
  • 1 Lebanese cucumber, cut into long, thin ribbons

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  • 4 split (2 whole) chicken breasts, bone-in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup good mayonnaise, plus more for the bread
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-diced celery (2 stalks)
  • 8 to 10 slices health or seven-grain bread
  • 1 package mesclun salad mix

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  • 8 slices prosciutto
  • 1 tbs olive oil
  • 4 single chicken breast fillets, halved horizontally
  • 1 x 45g can anchovy fillets, drained
  • 250g (1 cup) good-quality whole egg mayonnaise
  • 2 tbs fresh lemon juice
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 (about 340cm each) large baguettes (French breadsticks)
  • 3 baby cos lettuces, leaves separated, washed, dried
  • 80g shaved parmesan

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  • 1/4 cup whole-egg mayonnaise
  • 1 1/2 tablespoons walnuts, chopped
  • 1 x 300g focaccia bread, halved, split
  • 1/4 cup basil pesto
  • 60g baby spinach
  • 200g smoked chicken breast fillet, thinly sliced

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  • 16 Woolworths parbake white buffet rolls
  • 1 bunch thin asparagus, woody ends trimmed, cut in half crossways
  • 125g (1/2 cup) whole-egg mayonnaise
  • 1 tbs drained capers, chopped
  • 1 tsp finely grated lemon rind
  • 1 (about 150g) smoked chicken breast fillet, thinly sliced

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  • 225g (1 1/2 cups) self-raising flour
  • 30g butter, at room temperature, cubed
  • 125ml (1/2 cup) milk
  • Plain flour, to dust
  • 1 tbs good-quality whole-egg mayonnaise
  • 1 x 200g container avocado dip
  • 75g shaved chicken breast

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