Steam broccoli until crisp-tender. Shock the cooked broccoli in ice water to stop the cooking, drain and turn out onto paper towels. Dry and roughly chop.
Cook the bacon in a medium skillet over medium heat, stirring often, until crisp and browned, 4 to 5 minutes. Transfer to a paper towel-lined plate.
In a large bowl whisk together olive oil, vinegar, Chobani, salt and pepper. Add broccoli and cabbage and toss to combine. Sprinkle with bacon and serve.