Bring Chicken Broth to a boil in a medium saucepan. Add Rice and return to boiling; cover pan and reduce heat to low. Simmer until Rice is tender.
Combine Mayonnaise and Curry Powder in a large salad bowl. Add Artichokes, Olives and Scallions; toss to coat.
Fluff cooked Rice with a fork and cool until only slightly warm; toss 1/2 of the Rice with the salad mixture. Add in and toss all or part of the remaining Rice as desired. Stir in chopped Chicken and season to taste with salt and freshly ground pepper.
Serve while still warm or cool in a refrigerator and serve as a chilled salad.