1. Cook the Bacon: Add diced bacon to a large skillet over low heat. Cook until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate. Carefully remove excess grease, leaving approximately 2 tablespoons of bacon drippings in the skillet.

2. Season the Chicken: Toss the chicken pieces with 1 tablespoon of olive oil and 1–2 tablespoons of poultry seasoning or Italian seasoning until evenly coated.

3. Cook the Chicken: Heat the reserved bacon drippings over medium-low heat. Add the seasoned chicken and cook for approximately 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.

4. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain, rinse under cool running water, and allow to drain thoroughly.

5. Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, cooked chicken, crispy bacon, shredded cheddar cheese, and diced green onions.

6. Add the Dressing: Pour approximately 1/2 cup ranch dressing over the mixture, reserving the remaining 1/4 cup. Toss gently until evenly coated. Sprinkle with Salad Supreme seasoning to taste.

7. Add Fresh Ingredients: Just before serving, add the shredded romaine lettuce and chopped croutons. Drizzle with the remaining ranch dressing and gently toss.

8. Serve and Enjoy: Serve immediately for the best crunchy texture, or refrigerate the prepared components separately until ready to assemble.