In a skillet over medium heat, cook the diced chicken until fully cooked and no longer pink, about 7-10 minutes. Set aside to cool slightly.

In a large pot, bring water to a boil and cook the rotini or fusili pasta according to package instructions. Drain once al dente and let it cool completely.

In a large mixing bowl, combine cooked chicken, cooled pasta, crispy bacon, shredded romaine lettuce, cheddar cheese, diced green onions, and roughly chopped croutons.

Pour ranch dressing over the salad mixture and sprinkle in poultry seasoning. Toss gently until well coated.

Add pinch of Perfect Salad Supreme to taste. Mix in well and adjust seasoning as needed.