Chicken, Broccoli and Apple Salad

450 g (1 lb) cooked chicken, diced

1/2 large red delicious apple diced

1 1/2 cup broccoli florets, cooked and cooled

1/4 cup raw almonds, chopped and toasted

1/2 cup sliced green olives

1/4 cup organic dried apricots, chopped

4 slices crispy bacon, crumbled

Vinaigrette

1 clove garlic, chopped

the juice of 1 lemon

1/4 cup mayo

1 tbsp dijon mustard

1 tbsp white wine vinegar

1 tbsp honey

1/2 tsp salt

1/2 tsp freshly cracked black pepper

1 tbsp fresh rosemary, chopped

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.