Orange Chicken And Pumpkin Seed Salad

• 2 tbsp shelled pumpkin seeds (pepitas)
• 1 cup chicken stock
• 1/3 cup plus 1 tbsp freshly squeezed orange juice
• 2 small boneless skinless chicken breasts
• 1/2 cup long grain white rice
• 1 small red pepper, finely chopped
• 1 stick celery, thinly sliced
• 2 tbsp finely chopped chives
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• None None Baby Romaine lettuce leaves, to serve

1. Spread the pumpkin seeds on a microwave-safe plate lined with paper towels. Cover with another paper towel. Microwave on high for 40 seconds or until lightly toasted. Cool.
2. Combine the stock and 1/3 cup orange juice in a 1-quart microwave-safe dish. Microwave on high for 2 mins. Add the chicken and microwave on high for 4 mins. Turn the chicken and microwave on high for 2 mins or until cooked through. Transfer the chicken to a heatproof plate. Cool. Discard the stock. Shred or slice the chicken.
3. Place the rice in a microwave-safe bowl with 1 1/4 cups warm water. Microwave, covered, on high for 10-12 mins or until the rice is tender and the liquid is almost absorbed. Let stand for 2 mins. Fluff the rice with a fork to separate the grains. Cool.
4. Add the pepper, celery, pumpkin seeds and chives to the rice.
5. Whisk oil, 1 tbsp orange juice, mustard, salt and pepper in a small bowl. Arrange lettuce on serving plates. Top with rice salad and chicken. Serve drizzled with dressing.

pumpkin seeds, chicken stock, freshly squeezed orange juice, chicken breasts, long grain white rice, red pepper, celery, chives, extra virgin olive oil, mustard

Taken from recipes-plus.com/api/v2.0/recipes/37739 (may not work)