Brine chicken tenderloins in the refrigerator overnight to make them tender and juicy. Then, sear in a pan until cooked. Cut into dice and set aside.

Prepare the fruit by cutting into small pieces. Place pineapple, mango, orange, and shredded coconut in a bowl, then add the diced chicken tenderloins.

Mix the mango puree, yogurt, and coconut cream in a bowl. Season with salt or black salt and lime juice or vinegar. If you prefer a sweeter taste, add honey. Add a pinch of pepper if desired. Pour over the fruit and gently toss the salad. Sprinkle with shredded coconut.

Serve cold as a salad or with a warm croissant for a delicious breakfast.