Sprinkle chicken breasts with a 1/2 tsp salt, 1/2 tsp pepper, and granulated garlic. Bake for 45 – 50 minutes or until the chicken is cooked through and juices run clear. Let cool and then cut into thin strips. Set aside. Combine olive oil, chopped garlic, and a dash of salt and pepper. Brush oil on the pita rounds and bake for 20 minutes. Let cool and then cut into triangles. Combine the kale and romaine into a bowl. To make salads take a handful or so of the kale/romaine mixture and combine with a few pieces of sliced chicken, a couple teaspoons of shredded parmesan, 2-3 pita toast triangles, and 2 tablespoons of caesar salad dressing. Mix together and enjoy.