Autumn Chicken Chopped Salad

This salad was awesome and super fast to prepare. I messed with it a bit to include chicken and more bacon, simply because I figured it would increase the husband acceptance factor. It has all the right colors/flavors/textures to produce a totally satisfying meal that you just can't shovel in your mouth fast enough. I'm pressing the repeat button for dinner tonight.  Don't ask any questions, just make this salad.

Autumn Chicken Chopped Salad

-adapted from iowagirleats.com

*I'm giving you the proportions I used for 2 large salads. Adjust as needed. No magic here. 

-3 romaine hearts, chopped

-2 chicken breasts, cooked and chopped (about 1 1/2 cups. Go ahead and use whatever you have...rotisserie would make this super fast. I used leftover cooked chicken from chicken and wild rice soup the night before).
-4 slices bacon, cooked til crisp and chopped
-1 pear, chopped
-1 apple, chopped
-1/4 cup peanuts, chopped
-1/4 cup dried cranberries
-1/4 cup crumbled feta cheese
-1/4 cup Poppy Seed Salad Dressing (I used Brianna's. My opinion? Always Brianna's when buying bottled dressing)
-2 Tablespoons balsamic vinegar

Whisk poppy seed dressing and balsamic vinegar together in small dish. Toss all remaining ingredients together in a large bowl and top with dressing (you might not need all of it, so take it easy at first). Continue to toss until everything is nicely coated. Bam, you're done. Serve it up and enjoy.