Gather all ingredients. Cut chicken into small cubes and set aside. Rinse and chop broccoli into small florets. Slice red pepper and shallots thinly, crumble feta cheese.

Bring salted water to a boil in a large pot. Add farfalle pasta and cook according to package instructions (about 10-12 minutes). Drain and rinse under cold water.

Heat olive oil in a wok over medium heat. Add cubed chicken and cook for 5-7 minutes until golden brown and fully cooked. Add thyme before removing from heat.

In the same wok, add more olive oil if necessary and stir-fry broccoli and shallots for 3-4 minutes. Add red pepper and cook for an additional 1-2 minutes, then remove from heat.

In a large bowl, combine pasta, chicken, vegetables, feta, and olives. Drizzle with olive oil, season with salt and pepper, and toss gently.

Cover the salad and refrigerate for at least 1-2 hours to meld flavors before serving.