Whisk together the dressing ingredients in a large bowl.
Pulse toasted almonds briefly in food processor or chop by hand. Add to dressing in bowl.
Cut any woody base from the broccoli. Peel the stem, if desired. Then chop the entire head of broccoli, including the stem, into small pieces. (If using a food processor, cut the broccoli into large chunks and pulse in processor to chop evenly. Add to dressing and almonds.
Add chicken and blueberries to the bowl of other ingredients and toss everything together. Refrigerate for 30 minutes to 2 days and serve.
Chill this salad to serve. It keeps well in the refrigerator for two or three days.