-
1
Pre-heat the oven to 400 degrees.
-
2
Grill/brown the outside of the chicken breasts (you can do this in a non-stick skillet with a little canola oil or on a grill pan like a George Foreman).
-
3
After one side is slightly browned, place the chicken in tin-foil and wrap tightly.
-
4
Bake the chicken in the oven for about 20 minutes depending on thickness.
-
5
When you remove the chicken from the oven, check for doneness.
-
6
If the chicken is not cooked all of the way through, put back in the oven for another 10-12 minutes.
-
7
Meanwhile, brush pita with a small amount of oil and sprinkle with garlic salt.
-
8
Place loaves into oven on the racks and let back for 5 minutes or until bread is firm and lightly brown.
-
9
Remove from oven.
-
10
Chop romaine and spinach, and tomatoes and put in large bowl.
-
11
Toss with the dried cranberries and all of the toasted walnuts.Add 1/2 of the bleu cheese to the salad, crumbled.
-
12
Put the white balsamic vinegar into a blender or food processor on medium/high and slowly drizzle in the remainder of the oil.
-
13
Allow to emulsify for 30 seconds or so.
-
14
Once the chicken is fully cooked and is cool enough to handle, dice into medium/small pieces and toss into salad.
-
15
Pour entirety of the dressing over salad and toss/mix together.
-
16
Serve salad on top of the crispy bread!
-
17
Serve with extra bleu cheese crumbles on top & cracked black pepper.
