Orange Chicken And Pumpkin Seed Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Add the pepper, celery, pumpkin seeds and chives to the rice.
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.