In a wide saucepan or Dutch oven, combine broth, vinegar, garlic, fresh rosemary sprigs and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add chicken breasts; cover and poach gently for 10 to 15 minutes or until no longer pink inside.
Transfer to a cutting board and keep warm. Boil the poaching liquid for 5 minutes, or until slightly reduced.
Strain, discard garlic, rosemary, and bay leaf, and pour 1/4 cup poaching liquid into a small bowl.
Whisk in oil, shallots, and pepper. Season with salt if desired.
In a large bowl, toss greens with 2 tablespoons of the oil mixture. Arrange on individual, chilled plates.
Carve chicken into thin slices and arrange over greens.
Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley, and remaining 1/2 teaspoon fresh rosemary over the chicken.
12.35 total fat (2.13 g sat)
65.77 mg cholesterol
27.83 g carbohydrate
35.82 g protein
1.97 g fiber
265.31 mg sodium