Combine the chicken and the chicken broth in medium-size saucepan. Bring to boiling over medium-high heat. Reduce the heat to low. Simmer, covered, for 10 minutes or until chicken is firm to the touch. Remove chicken to a plate. Cover and refrigerate until chilled, several hours. Strain chicken cooking liquid through double thickness of cheesecloth into 4-cup measure. Add water to make 3-1/2 cups liquid. Pour back into saucepan. Bring to boiling over high heat. Add rice. Return to boiling, stirring. Reduce heat to low. Cover saucepan and cook, stirring occasionally, for 45 minutes or until the rice is puffed open and tender, but not mushy. Pour into a large bowl and refrigerate, covered with plastic wrap, until chilled, several hours. Whisk together olive oil, lemon juice and pepper in small bowl. When chicken is chilled, cut into 1-inch pieces. Cut the green pepper lengthwise into 1/4-inch-wide strips; then cut the strips in half. Add chicken, green pepper, red onion, parsley and pine nuts to rice in large bowl. Toss gently. Pour dressing over and toss to combine. Arrange on platter. Refrigerate, covered, for several hours to develop flavors. Nutrient value: 249 cal, 22 g pro, 11 g fat, 17 g carb, 195 mg sod, 44 mg chol. salad 23