Reserve 1 tablespoon grated coconut and 1 tablespoon raisins for garnish, and place the remaining ones in a bowl with the chicken. Add the pineapple and chutney. Mix.
In another small bowl, or a cup, combine the mayo with the curry and lemon juice. Start from 1 lemon and add more if needed.
Now you can either shred the lettuce and place the salad over it, or arrange the salad on the leaves, like I did. Pour the mayo curry dressing over the salad. Sprinkle with the coconut and raisins. Enjoy!