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

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.

Well that did it. My stomach has a bug and reading the topic heading did me in. LOL Maybe if you took "Bone" out it'd be okay.

I'd like your salad! I like Nekotish's answer. That said, I have tried it a couple of times with mayonnaise salads, as well as things with yoghurt. I'm pretty sure the yoghurt mixed with acid (lemon juice) will break, possibly crystalize, and go gummy, at the best. And the grapes, if whole, might burst, and either way may or may not freeze well. Something I have done with great success is turn a similar kind of salad into a quiche filling, and then frozen the quiche. The dressing gets lost in the custard, structurally. That's with the yolks and at least half cream, and whole milk. The fat is part of the magic. You could try with evaporated nonfat milk instead. It does usually freeze well in quiche, but it can still shed some water. At least use whole eggs, if you do it. You don't need a crust, btw, unless you want to take it out of the dish after its frozen (and do use parchment to help get it out of you do. You could also turn it into soup. Blend some to make a base, add a little stock. The yoghurt might still break, but it should even out when you heat it. Or combine both ideas, and make it into a pot pie, for which the gravy would be what hides the issues. I'm still not sure about the grapes, but people do freeze them. I'd just go for it, unless you have a number of people for a chicken salad campfire dinner. :)