Place boneless skinless chicken breasts in a large saucepan with wine, butter and thyme.
Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until meat thermometer inserted into the thickest part of the chicken reads 165°F.
Remove chicken from poaching liquid, and let rest for 15 minutes, then shred.
For the vinaigrette, place balsamic, shallot, thyme, apricots, salt and pepper in food processor and pulse until apricots are finely chopped.
With the food processor on low speed, add avocado oil in a slow, steady drizzle.
Toss all ingredients in salad bowl with vinaigrette and enjoy! For added flavor, make chicken and vinaigrette 1 day in advance, and dress cooked shredded chicken with ¼ cup of vinaigrette.