Cook the bacon by heating a skillet over medium heat. Add bacon strips and cook for about 8–10 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to cool.

While the bacon cools, wash and cut the broccoli into bite-sized florets and chop the stems. Place the broccoli in a large mixing bowl, ensuring it's dry.

In the large bowl with the broccoli, add chopped red onion, sunflower seeds, shredded cheddar cheese, chopped jalapeño, and crispy bacon bits. Mix gently until evenly distributed.

In a separate bowl, whisk mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy.

Pour about two-thirds of the dressing over the salad mixture and fold the salad ingredients until everything is well coated. Add more dressing if desired.

Divide the dressed salad evenly into meal prep containers, covering tightly and storing in the refrigerator.