Start by bringing a pot of water to a boil. Blanch the broccoli florets for about 2 minutes to brighten their color and maintain a crisp texture.

Once the broccoli is bright green, drain it and immediately transfer it to ice water to stop the cooking process.

In a large skillet over medium heat, add the shredded chicken and warm it through for about 5 minutes.

In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice.

Add the cooked chicken and drained broccoli to the bowl with the dressing. Stir gently to coat everything evenly.

Sprinkle salt and pepper over the mixture. Taste and adjust the seasoning according to your preference.

You can serve the dish immediately as a warm option, or chill it in the refrigerator for a refreshing cold salad.

Dish out portions onto plates or into bowls. Pair with rice or crusty bread for a complete meal.