In a large resealable bag or container with a lid mix red wine vinegar, oregano, mustard, garlic, salt, pepper, and oil.
Add thawed chicken to the container to marinate for at least 20-30 minutes, longer if time permits.
Slice chicken into thin strips, add chicken strips and marinade to a medium-sized skillet, over medium-high heat and sauté for about 8 minutes, stirring and turning occasionally, until chicken is cooked through and juices run clear. Reserve to the side on a plate to cool slightly.
While the chicken is marinating, cook room temperature bacon in a large, room temperature skillet, over medium heat. After about 5-8 minutes, once the bacon has started to brown and become slightly crisp, flip each slice.
Cook for another 5 minutes or until the bacon has become crisp to your liking. Remove and place on a paper towel to cool slightly and drain excess fat. After bacon has cooled, crumble into small bits.
Wash the kale thoroughly, remove the rib from each leaf and discard, dry the leaves well and finely chop. Add chopped kale to a large mixing bowl with lemon juice. Massage lemon juice into the kale and let sit for about 5 minutes before mixing with other salad ingredients.
Add clean and dry broccoli florets, crumbled bacon, onions, cranberries and cheese to the mixing bowl.
To make the salad dressing, in a separate small mixing bowl, combine mayonnaise, yogurt, white vinegar, and sugar and whisk until well-combined. Add the desired amount of this salad dressing to the salad and toss to combine.
Top salad with slices of chicken and season with salt and pepper to taste.