Place extra virgin olive oil, dried oregano, garlic powder, kosher salt, and black pepper in a large mixing bowl, sealable bag, or Tupperware, then mix well. Add chicken breasts, then either toss in the marinade. Refrigerate.
Combine olive oil, apple cider vinegar, Dijon, honey, minced shallot, sliced chives, kosher salt, and black pepper in a mason jar. Secure with a lid, then shake vigorously.
Place thinly sliced kale leaves in a large (and I mean large!) mixing bowl, then drizzle with extra virgin olive oil. Use your hands to massage the oil into the kale.
Preheat a grill over medium-high heat. Cook on the first side, then flip and cook on the second side. The internal temperature of the chicken should register 165°F (74°C).
To the grill, add seasoned zucchini and squash, placing the wedges directly on the grill grates. Cook until the veggies are tender, charred, and have an almost creamy texture. Transfer to a cutting board.
To the kale, add grilled chicken, grilled veggies, rinsed white beans, diced avocado, toasted pine nuts, crumbled feta cheese, and thinly sliced basil leaves. Drizzle the salad dressing on top, then toss to thoroughly coat. Taste, adjust seasoning. Enjoy!