Chicken Breast

If you want to make the dish in advance, prepare the chicken and sauce through step 2. Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

For a side dish, try basmati rice cooked with a pinch of saffron.

The chicken and the mango dressing can be made a day ahead and refrigerated separately.

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

The lentils can be made up to a day in advance and the salad assembled at the last minute. Poached or grilled chicken breast would produce equally appetizing results.

The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to 3 days or freeze up to 2 weeks; bring to a boil before using.

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

Look for soba noodles in the Asian section of your supermarket.