In a large skillet over medium heat, cook the bacon until crispy and golden, about 8-10 minutes. Remove and let drain on paper towels.

While the bacon cools, wash and chop the broccoli into bite-sized florets. In a mixing bowl, combine broccoli, diced red onion, shredded cheddar, and sliced jalapeño. Toss well.

In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and Dijon mustard until smooth. Season with salt and pepper to taste.

Pour two-thirds of the dressing over the broccoli mixture and gently toss to coat all ingredients evenly.

Divide salad into meal prep containers. Store bacon separately until serving to maintain crispiness.