Gently simmer the chicken in a shallow saucepan of water for 20 minutes. Cool and then cut into bit-sized pieces.
Cut pepper into julienne strips and broccoli into florets. Dice celery and carrots. In a large bowl, combine the chicken, red pepper, celery and carrots. Steam the broccoli for 2-3 minutes, or until it just starts to get tender. Add the broccoli into the chicken veggie mix and stir gently. Cook bacon, drain and crumble, and then toss into chicken mixture.
In a separate bowl, whisk the sour cream, mayonnaise, Dijon mustard, raspberry vinegar and dill. Pour the dressing over the chicken and vegetables and mix well. Chill the salad for at least 2 hours before mealtime.