In large saucepan, bring chicken stock to a boil. Stir in wild rice and simmer, covered, for 10 minutes. Add brown rice and simmer mixture, covered, for 30-35 minutes, until liquid is absorbed. Remove from heat and cool to room temperature.
In large bowl, combine rice, chicken, pecans, green onions, raisins, celery and orange zest.
For vinaigrette: combine vinegar, OJ, mustard, chutney, salt and pepper in a small bowl. Add oil in a slow, steady stream, whisking constantly, until slightly thickened and thoroughly combined. Add to rice mixture, tossing gently to mix. Sprinkle with chives. Serve at room temperature.