Orange Chicken Salad

2 seedless oranges
2 cups  chicken stock or water
1 cup  long-grain rice
1/2 cup  extra-virgin olive oil
1/4 cup  orange juice
2 tsp  Dijon mustard
1 lb  cooked chicken, diced
1/2 cup cashews or almonds, lightly toasted
3 Tbs  chopped fresh chives
Salt and freshly ground pepper to taste

Peel one of the oranges being careful to remove only the thin orange part of the peel, leaving the white pith behind. Combine the orange peel, chicken stock, and rice in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and let stand covered for 10 minutes. Meanwhile, whisk together the olive oil, orange juice, and Dijon mustard. Set aside. Remove and discard the orange zest from the rice. Transfer the rice to a serving bowl and toss with half the dressing. Cool to room temperature or chill in the refrigerator. Completely peel both oranges and divide into segments. Immediately before serving, toss the rice with the remaining dressing, add the chicken, cashews, and chives, and toss to combine. Adjust the seasoning with salt and pepper and garnish with orange segments. Serves 4 to 6.