Preheat the oven to 350°F and spray a baking sheet with nonstick spray.
Season the chicken breasts evenly with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder.
Place the chicken on the prepared baking sheet and bake 25–30 minutes, until the internal temperature reaches 165°F; let cool slightly.
While the chicken cools, make the dressing: combine 1/2 cup olive oil, 1/4 cup white balsamic vinegar, 3 tablespoons honey, 2 tablespoons Fuji or regular apple juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder in a food processor or blender and blend until smooth.
Transfer the dressing to a covered container and refrigerate until ready to use.
Slice the cooled chicken into thin strips.
In a large mixing bowl combine the chopped romaine and baby arugula.
Top the greens with sliced red onion, apple chips, toasted pecans, crumbled Gorgonzola, diced tomatoes, and the sliced chicken.
Add the dressing just before serving and toss gently to combine.
