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In a large skillet over medium heat, cook the chopped bacon, stirring frequently, until it becomes crispy, which should take about 6 minutes. Once done, remove it from the heat and use a slotted spoon to place the bacon on a paper towel-lined plate.
Season the chicken tenders with ¼ teaspoon each of ground pepper and salt. Place the skillet back on medium heat and cook the chicken, flipping it occasionally, until it is browned and an instant-read thermometer reads 165°F in the thickest part, which will take about 4 to 6 minutes per side.
Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes until it is cool enough to handle. Then, cut or shred the chicken into bite-sized pieces.
While the chicken is cooking, in a large bowl, whisk together the yogurt, mayonnaise, dill, cider vinegar, garlic powder, and the remaining ¼ teaspoon each of salt and pepper.
Add the chopped broccoli, cooked bacon, and the chopped chicken to the bowl, and toss everything together to ensure it is well coated.
Finally, mix in the shredded Cheddar cheese and sliced scallions, tossing to combine all the ingredients.