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). After one side is slightly browned, place the chicken in tin-foil and wrap tightly. Bake the chicken in the oven for about 20 minutes depending on thickness. When you remove the chicken from the oven, check for doneness. If the chicken is not cooked all of the way through, put back in the oven for another 10-12 minutes.
Meanwhile, brush pita with a small amount of oil and sprinkle with garlic salt sparingly. Place loaves into oven on the racks and let back for 5 minutes or until bread is firm and lightly brown. Remove from oven.
Chop romaine and spinach, and tomatoes and put in large bowl. Toss with 1/2 the dried cranberries and all of the toasted walnuts.
Put the white balsamic vinegar into a blender or food processor on medium/high and slowly drizzle in the remainder of the oil. Allow to emulsify for 30 seconds or so. Add the remainder of the dried cranberries to the dressing and refrigerate.
Once the chicken is fully cooked and is cool enough to handle, dice into medium/small pieces and toss into salad.
Add 1/2 of the bleu cheese to the salad, crumbled.
Add the walnuts.
Pour entirety of the dressing over salad and mix together.