Boil salted water and add the pasta. Cook according to package instructions until al dente, then drain and rinse under cold water.

In a separate saucepan, blanch broccoli florets in boiling water for about 2 minutes until bright green and crisp. Drain and plunge into ice water.

Shred or cube cooked chicken into bite-sized pieces.

In a large bowl, combine pasta, broccoli, chicken, red bell pepper, and red onion.

In another bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.

Drizzle dressing over the salad mixture and toss gently.