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In a medium sauce pan, heat the olive oil. Add the orzo and cook for a few minutes until it is toasted and just light brown in a few spots.
Pour in the broth of your choice and cook until the pasta is al dente, about 10-11 minutes. Strain off any liquid that may be left in the pot.
Put the cooked orzo into a large bowl. Add the chopped herbs, apples, cranberries, almonds and chicken. Combine well.
In a small bowl, combine the vinegar, salt, pepper, and olive oil. Whisk well to combine all the ingredients.
Pour the vinaigrette over the orzo mixture. Combine well. Serve at room temperature, or place in the refrigerator to cool completely.