In a small food processor, or with the help of a stick blender, process all the ingredients for the vinaigrette until smooth and creamy. Set aside.
In a large mixing bowl, add cooked chicken, diced apple, cooled broccoli, toasted almonds, green olives, dried apricots, crispy bacon and vinaigrette and mix until thoroughly combined.
Place the salad in the fridge for a few hours before serving to allow flavors to fully develop. This salad will keep in the fridge for 2 to 3 days in an airtight container.