Cook the rice: Put the rice into a large pan and add plenty of boiling water. Bring back to the boil and stir once, then lower the heat to a gentle simmer. Cover and cook for 10-12 minutes or until the grains are just tender. Drain.
Prepare the salad: While the rice is cooking, put the carrots in a large bowl. Add the orange juice, mustard, oil and chives. Season. Add the chicken and mix into the salad with the pistachio nuts.
Finish the salad: Add the rice to the salad and mix lightly. The cold ingredients and dressing will quickly cool the rice to make a deliciously warm salad. Toss in the lettuce leaves and serve garnished with orange wedges, if you like.
Make the salad with brown rice if you have a little more time to spare – the rice takes about 30 minutes to cook.