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Measure 3/4 cup coconut milk into a bowl and stir in curry powder, onion powder, salt, mustard seeds, cilantro and shredded chicken.
Toss to coat well.
Pour remaining 2/3 cup coconut milk into a blender with orange juice, 1/4 cup dates and 1/4 cup pistachios.
Blend until smooth and creamy.
Pour dressing over romaine lettuce and toss to coat.
Preheat a large sauté pan over medium heat.
Add shredded coconut and toast, stirring often until golden and fragrant, 3 to 5 minutes.
To serve, divide lettuce among plates. Top with a scoop of chicken salad.
Garnish with toasted coconut and remaining chopped dates and pistachios. Serve immediately.