This was an inspiring thread! I made coconut tilapia two days in a row with mango salsa and it was great! I used this recipe as a starting place: I used Penzeys Greek and Sunny Spain seasonings instead of curry and I made mango salsa, and I cooked the tilapia in a frying pan with a a little peanut oil until golden then finished on a baking sheet in the oven. The Deen Bros. Lighter Crunchy Coconut Chicken Fingers with Pineapple Salsa By Bobby and Jamie Deen Lighter Crunchy Coconut Chicken Fingers with Pineapple Salsa 742 Fewer Calories 43 g Less Fat Ingredients: Chicken Fingers 1/2 cups flaked sweetened coconut, chopped 1/2 cup plain panko bread crumbs 2 tablespoons all-purpose flour 1 tablespoon brown sugar 1 teaspoon curry powder 1 pound chicken tenders, about 8 tenders 1/2 teaspoon salt 2 egg whites Pineapple Salsa 2 (8-ounce) cans unsweetened pineapple chunks, drained 1/4 cup chopped fresh cilantro 2 teaspoons lime juice 2 teaspoons packed brown sugar 1 small jalapeno pepper, seeded and minced (optional) Directions Preheat the oven to 425ðF. Spray a baking sheet with nonstick spray. Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time. Meanwhile, to prepare the salsa, toss the pineapple, cilantro, lime juice, brown sugar, and jalapeno in a large bowl. Serve the salsa with the chicken. Servings: 4 Prep Time: 15 min Cook Time: 15 min Difficulty: easy Per Serving: (2 chicken tenders with 1/2 cup salsa) 304 Cal; 31 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 32 g Carb; 2 g Fiber; 13 g Sugar; 60 mg Calcium; 2 mg Iron; 502 mg Sodium; 66 mg Cholesterol Original recipe courtesy Paula Deen: The Lady and Sons Chicken Fingers Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

That sounds sooooo good! I'll have to try it!

I would like gazpacho with curried chicken salad because the salad is creamy (whether sweet or savory) and I wouldn't want a cream based soup with it. Also, it's a nice color contrast; wouldn't want something close in color to the salad. I've had this soup recipe saved on Pinterest and it would be beautiful and delicious with the curry: Roasted Beet Soup with Ginger and Coconut Serves: 4 500g beetroot, scrubbed 2 tbsp olive oil 2 essential Waitrose leeks, finely sliced 2 essential Waitrose celery stalks, finely sliced 30g fresh root ginger, cut into matchsticks 1 litre fresh vegetable stock 1 tbsp lemon juice 4 tbsp coconut milk yogurt (or use coconut cream), plus extra to serve small handful dill leaves 1. Preheat the oven to 200oC, gas mark 6. Top and tail the beetroot and cut into bite-sized chunks (there’s no need to peel them). Toss with 1 tbsp oil, season, and roast for 30 minutes, tossing halfway. 2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the leeks, celery and ginger for 10-15 minutes, until softened and starting to caramelize. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes. 3. Transfer to a blender with the lemon juice, coconut milk yogurt and most of the dill. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill.

Chicken salad reminds me of a former deli on Silver Spring Drive in Whitefish Bay, WI, that used to make the most wonderful curried chicken salad. I was a poor grad student at the time and couldn't afford to buy it regularly, but I would experiment at home in replicating the ingredients. It contained raisins, onion, celery, and curry. I didn't care for the raisins, but the curry... it was the first I experimented with curry, and it now goes into every chicken salad I make.