What begins as a sweet marinade for chicken turns into a sticky glaze with a zippy ginger flavor. Let chicken quarters sit overnight in the garlicky ginger mixture, then roast the meat until the skin is golden. Add the glaze and dine on the meat right away or take it to your picnic destination.

Shred some of the chicken for a new version of chicken salad. Forget mayonnaise-laden deli salad (though it will always have a place in our hearts). This one features soba noodles, which are thin Japanese buckwheat strands that take on color from red cabbage and hot pink radishes. Add a rice vinegar-lime dressing and this vegetable-packed, nutrient-rich dish is a healthy supper for a warm night.

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(For ginger chicken, chicken salad)

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6 chicken quarters (thigh-legs and breast-wings)

½ small red cabbage

2 large radishes

1 bunch fresh cilantro

1 piece (3 inches) fresh ginger

6 scallions

4 cloves garlic

2 limes

Salt

8 ounces soba noodles

⅓ cup soy sauce

⅔ cup rice vinegar

¼ cup honey

⅓ cup brown sugar

1 tablespoon sesame oil

1 tablespoon chili sauce