To prepare chicken: Combine 1 tablespoon oil, garlic powder, thyme, oregano, rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt in a small bowl. Rub the mixture over chicken.
Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 5 to 6 minutes per side. Transfer the chicken to a clean cutting board and let rest for 10 minutes. Slice.
To prepare vinaigrette: Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
To assemble salad: Arrange kale, avocados, eggs, bacon, feta, strawberries and the chicken on a large platter. Serve with the vinaigrette.
Serving Size: 2 cups
Per Serving: 412 calories; protein 22.5g; carbohydrates 10.5g; dietary fiber 6.2g; sugars 2.4g; fat 32g; saturated fat 6.9g; cholesterol 117.4mg; vitamin a iu 1430.5IU; vitamin c 29.5mg; folate 75.7mcg; calcium 197mg; iron 2mg; magnesium 43.4mg; potassium 687mg; sodium 470.2mg.
Exchanges: 7 1/2 fat, 1/2 high-fat protein
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