What’s better than a fresh, vibrant chopped salad? One bite of the Portillo’s Chopped Salad transports you to a mix of comfort and deliciousness that’s hard to replicate. But with this recipe, you can enjoy that same flavor explosion right in your own kitchen. Featuring a delightful blend of crisp lettuces, hearty proteins, and a tangy dressing that ties all the elements together, this salad is not only refreshingly delectable but also incredibly versatile. Whether you’re planning a quick weeknight dinner or hosting a lively gathering, this salad is a time-saving, budget-friendly option that’s sure to impress everyone at your table. So, put on your apron and let’s dive into this Copycat Portillo’s Chopped Salad Recipe!
Why Make This Recipe
One major reason to whip up this delightful salad is its versatility. You can easily modify the ingredients based on your preferences, making it suitable for any dietary requirements. Plus, it packs an amazing flavor punch while being straightforward to prepare, ensuring you spend less time in the kitchen and more time enjoying your meal.
Health-conscious eaters will love that the salad is loaded with fresh vegetables and lean proteins, making it both nutritious and filling. It’s also a budget-friendly option, especially if you have leftover ingredients from other meals. Whether served as a main dish or a side, this salad has a crowd-pleasing quality that makes it a favorite for any occasion.
How to Make Copycat Portillo’s Chopped Salad Recipe
Ingredients
- Lettuce: 1 medium head of Romaine lettuce, chopped (about 6-8 cups)
- Iceberg/Cabbage: 1/2 small head of Iceberg lettuce, chopped (about 3-4 cups) OR 2 cups shredded red cabbage for color and crunch (or a mix)
- Pasta: 1 cup dry Ditalini pasta (cooks to about 2 cups)
- Chicken: 2 boneless, skinless chicken breasts (about 1 lb total), cooked and diced
- Bacon: 8 slices thick-cut bacon, cooked until crispy and crumbled
- Tomatoes: 2-3 Roma tomatoes, seeded and diced (about 1 cup)
- Gorgonzola Cheese: 3/4 cup crumbled (or blue cheese, if preferred)
- Green Onions: 4-5 green onions (scallions), thinly sliced (both white and green parts)
- Red Onion (Optional): 1/4 cup finely diced red onion, for an extra bite
- Olive Oil: 1/2 cup good quality extra virgin olive oil
- Red Wine Vinegar: 1/3 cup
- Water: 2 tablespoons
- Granulated Sugar: 2 tablespoons (adjust to taste)
- Dijon Mustard: 1 teaspoon (helps emulsify)
- Garlic: 1-2 cloves, minced or pressed
- Dried Oregano: 1 teaspoon
- Dried Basil: 1/2 teaspoon
- Salt: 3/4 teaspoon (or to taste)
- Freshly Ground Black Pepper: 1/2 teaspoon (or to taste)
- Optional: A tiny pinch of red pepper flakes for a subtle kick
Note: You can find Gorgonzola in most grocery stores, or you can substitute with feta or another cheese you prefer.
Directions
Cook the Pasta: Bring a pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente (usually 7-9 minutes). Be cautious not to overcook; it should still have a slight bite. Drain the pasta thoroughly and rinse immediately with cold water to stop the cooking process and cool it down. Drizzle with about 1/2 teaspoon of olive oil and toss to prevent sticking. Set aside to cool completely.
Prepare the Chicken: You have multiple cooking options here:
- Grill: Season chicken breasts with salt, pepper, and garlic powder. Grill until cooked through (165°F internal temperature). Let rest, then dice.
- Pan-Sear: Season as above. Heat a tablespoon of olive oil in a skillet over medium-high heat and sear chicken for 5-7 minutes per side until golden brown and cooked through. Let rest, then dice.
- Poach: Place chicken in a saucepan covering it with chicken broth or water. Add aromatics like a bay leaf and a slice of onion. Bring to a gentle simmer, reduce heat and cook for 10-15 minutes until cooked through. Remove, let cool, then dice.
- Rotisserie Chicken: For a shortcut, use diced meat from a store-bought rotisserie chicken.
Cook the Bacon: Lay bacon slices in a cold skillet. Cook over medium heat, turning occasionally until crispy (about 8-12 minutes). Remove bacon to a paper towel-lined plate to drain. Once cooled, crumble or chop the bacon into small pieces.
Prepare the Vegetables: Wash and thoroughly dry the romaine lettuce and iceberg/red cabbage if using. A salad spinner works best. Chop into small, bite-sized pieces — the “chopped” aspect is essential for a great salad experience. Wash, core, and seed the Roma tomatoes then dice them into small pieces (about 1/4 to 1/2 inch) to prevent excess water. Trim the green onions and slice thinly, using both white and green parts. If using red onion, soak diced onion in cold water for 10 minutes, then drain thoroughly to temper the flavor.
Make the Dressing: In a small bowl or jar with a tight-fitting lid, combine olive oil, red wine vinegar, water, sugar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and the sugar is dissolved. Taste and adjust seasonings as needed.
Combine the Ingredients: In a very large salad bowl, combine chopped romaine, iceberg/red cabbage, cooled ditalini pasta, diced chicken, crumbled bacon, diced tomatoes, sliced green onions, and optional diced red onion. Gently sprinkle the crumbled gorgonzola cheese over the top.
Dress the Salad: You have two options here:
- Dress and Toss: Pour about 2/3 of the prepared dressing over the salad and toss gently until everything is lightly coated.
- Serve Dressing on the Side: For something more modular, lay out all ingredients beautifully and serve the dressing on the side.
Once tossed, the Portillo’s Chopped Salad is best enjoyed immediately for optimal texture and flavor.
How to Serve Copycat Portillo’s Chopped Salad Recipe
Serve the salad chilled for a refreshing experience. For presentation, consider using a large, shallow bowl to showcase the vibrant colors of the ingredients. Pair this salad with crusty bread or a light soup to make it a complete meal. It also goes wonderfully with a glass of chilled white wine. Don’t hesitate to garnish with additional crumbled cheese or a sprinkle of fresh herbs for an elevated touch. This salad is an excellent choice for picnics, family gatherings, or meal prep!
How to Store Copycat Portillo’s Chopped Salad Recipe
For storing, place any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3 days. Generally, salads do not freeze well due to the texture change, but if you’re keen on batch prep, you can freeze individual components separately (like cooked chicken or bacon). For reheating, try placing chicken in the microwave, but be cautious not to overdo it, as it can dry out. Always check for freshness before consuming leftovers; if anything looks or smells off, it’s better to discard it.
Tips to Make Copycat Portillo’s Chopped Salad Recipe
- Prep Ahead: Cook your chicken and bacon in advance to save time when making the salad.
- Substitue Ingredients: Swap in any leafy greens you prefer, and feel free to use any cheese you have on hand.
- Avoid Soggy Greens: Ensure your ingredients, especially those with moisture like tomatoes, are well-prepped to avoid too much liquid pooling in the salad.
- Use a Large Bowl: A bigger bowl allows for easy tossing without splattering the dressing everywhere.
- Make Extra Dressing: This salad keeps well in the fridge; having extra dressing on hand can enhance freshness when serving later.
- Cut Veggies Uniformly: Aim for equal-sized pieces for a cohesive bite and even mixing.
- Tweak the Flavor Profile: Add fresh herbs or different cheeses to customize the flavor to your liking.
- Freshness Over Time: To keep it fresh longer, store the components separately until ready to serve.
- Layering Technique: Start with the heavier items at the bottom if layering for meals, ensuring everything stays crisp.
Variations
Vegetarian Twist: Garden Chopped Delight
Omit the chicken and bacon, replacing them with chickpeas and avocado for added protein and creaminess. Toss in some roasted bell peppers or quinoa for extra nutrition.
Protein Power-Up: Savory Chicken & Shrimp Blend
Use both diced grilled chicken and sautéed shrimp in the mix, marinading the shrimp in garlic and lemon for a zestier flavor.
Gluten-Free Option: Zucchini Noodle Bowl
Instead of ditalini pasta, spiralize zucchini to lower the carbohydrate content and keep the dish fresh and crunchy. This swap maintains a delightful texture while being gluten-free.
Flavor Fusion: Mediterranean Chopped Salad
Incorporate Kalamata olives, artichoke hearts, and a squeeze of fresh lemon juice with feta cheese for a tasty Mediterranean spin.
Regional Inspiration: Southwestern Chopped Salad
Introducing roasted corn, black beans, and avocado tied together with a chipotle dressing can provide a spicy and hearty version, which is perfect for those seeking a Tex-Mex flare.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the chicken, bacon, and dressing a day in advance. Just chop the vegetables right before serving for the best texture.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’ve dressed the salad, the greens might wilt; it’s best to keep dressing separate.
Can I freeze this dish?
It’s not recommended to freeze the entire salad due to the leafy greens’ texture changes. However, you can freeze cooked chicken or bacon separately.
What can I substitute for Gorgonzola cheese?
If you’re not a fan, feta or shredded mozzarella are excellent alternatives that add a different but complementary flavor to your salad.
How do I prevent the salad from becoming watery?
Be sure to remove seeds from tomatoes, and ideally, wash and dry greens thoroughly before mixing. If possible, dress the salad right before serving.
Is this gluten-free?
The recipe as it stands includes pasta, which is not gluten-free. However, you can substitute with gluten-free pasta or skip it entirely for a low-carb option.
What if I don’t have a salad spinner?
You can dry the salad greens by patting them with paper towels or placing them in a colander to drain excess water.
Can I double/halve this recipe?
Certainly! You can easily scale this recipe up or down to serve your desired number of guests or meal portions.
Each bite of this Copycat Portillo’s Chopped Salad brings a delightful mix of flavors and textures. It’s simple enough for a busy weeknight meal yet sophisticated enough for entertaining, making it a go-to recipe in every home cook’s repertoire. Enjoy your journey to deliciousness!
Portillo's Chopped Salad
Ingredients
Method
- Bring a pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente (usually 7-9 minutes). Drain thoroughly and rinse immediately with cold water.
- Drizzle with about 1/2 teaspoon of olive oil, toss to prevent sticking, and set aside to cool completely.
- Season chicken breasts with salt, pepper, and garlic powder. Grill until cooked through (165°F internal temperature), let rest, then dice.
- Alternatively, pan-sear or poach chicken.
- Cook bacon slices in a cold skillet over medium heat until crispy (about 8-12 minutes). Remove and crumble.
- Wash and thoroughly dry the romaine lettuce and iceberg/red cabbage. Chop into small, bite-sized pieces.
- Wash, core and seed the Roma tomatoes then dice them into small pieces.
- Slice green onions thinly.
- If using red onion, soak in cold water for 10 minutes, then drain.
- Combine all dressing ingredients in a small bowl or jar. Whisk or shake until well emulsified.
- Taste and adjust seasonings as needed.
- In a large salad bowl, combine all salad ingredients including the cooled pasta, diced chicken, crumbled bacon, and vegetables.
- Gently sprinkle the crumbled gorgonzola cheese over the top.
- You can either dress and toss the salad or serve dressing on the side.