Prepare the cooked chicken by shredding or dicing it into bite-sized pieces. Dice the pineapple and optional mango or papaya. Slice green onions and chop nuts if necessary.

In a small bowl, whisk together the mayonnaise, coconut milk or pineapple juice, lime or lemon juice, honey, ginger, coriander, salt, and pepper to create the dressing.

In a large mixing bowl, combine the chicken, pineapple, mango (if using), nuts, coconut, celery, and green onions.

Pour the dressing over the salad mixture and gently fold until all ingredients are evenly coated.

 

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld before serving.