Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 6 minutes while turning.
Season with salt and pepper. Clean and wash the chicory, shake dry and remove individual leaves from the stalk.
Peel 8 oranges so that the white skin is completely removed. Cut the fruit into slices. Halve 1 orange and squeeze the juice. Mix juice, mustard, salt and pepper. Add 4 tablespoons of oil drop by drop.
Drain rice and quench cold. Wash mint, shake dry, pluck leaves from the stalks and cut into fine strips.
Arrange the orange slices on 4 plates. Mix rice, chicken, salad, mint and vinaigrette and spread on the oranges.