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Portillo's Chopped Salad

Enjoy the freshest and most vibrant chopped salad with this Copycat Portillo's recipe that combines crisp lettuces, hearty proteins, and a tangy dressing for a delicious dining experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 medium head Romaine lettuce, chopped (about 6-8 cups)
  • 1/2 small head Iceberg lettuce, chopped (about 3-4 cups) OR 2 cups shredded red cabbage for color and crunch You can use a mix of both iceberg and red cabbage.
  • 1 cup dry Ditalini pasta Cooks to about 2 cups.
  • 2 pieces boneless, skinless chicken breasts (about 1 lb total), cooked and diced Can use grilled, pan-seared, poached, or rotisserie chicken.
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 2-3 pieces Roma tomatoes, seeded and diced (about 1 cup) About 1/4 to 1/2 inch pieces to prevent excess water.
  • 3/4 cup Gorgonzola cheese, crumbled You can substitute with feta or another cheese.
  • 4-5 pieces green onions (scallions), thinly sliced (both white and green parts)
  • 1/4 cup finely diced red onion (optional) Soak in cold water for 10 minutes to tone down the flavor.
Dressing Ingredients
  • 1/2 cup good quality extra virgin olive oil
  • 1/3 cup Red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons granulated sugar Adjust to taste.
  • 1 teaspoon Dijon mustard Helps emulsify dressing.
  • 1-2 cloves garlic, minced or pressed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon salt Adjust to taste.
  • 1/2 teaspoon freshly ground black pepper Adjust to taste.
  • pinch red pepper flakes (optional) For a subtle kick.

Method
 

Cooking the Pasta
  1. 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.
  2. Drizzle with about 1/2 teaspoon of olive oil, toss to prevent sticking, and set aside to cool completely.
Preparing the Chicken
  1. Season chicken breasts with salt, pepper, and garlic powder. Grill until cooked through (165°F internal temperature), let rest, then dice.
  2. Alternatively, pan-sear or poach chicken.
Cooking the Bacon
  1. Cook bacon slices in a cold skillet over medium heat until crispy (about 8-12 minutes). Remove and crumble.
Preparing the Vegetables
  1. Wash and thoroughly dry the romaine lettuce and iceberg/red cabbage. Chop into small, bite-sized pieces.
  2. Wash, core and seed the Roma tomatoes then dice them into small pieces.
  3. Slice green onions thinly.
  4. If using red onion, soak in cold water for 10 minutes, then drain.
Making the Dressing
  1. Combine all dressing ingredients in a small bowl or jar. Whisk or shake until well emulsified.
  2. Taste and adjust seasonings as needed.
Combining the Ingredients
  1. In a large salad bowl, combine all salad ingredients including the cooled pasta, diced chicken, crumbled bacon, and vegetables.
  2. Gently sprinkle the crumbled gorgonzola cheese over the top.
Dressing the Salad
  1. You can either dress and toss the salad or serve dressing on the side.

Notes

Best enjoyed immediately for optimal texture and flavor. Store leftovers in an airtight container in the refrigerator for about 3 days. Consider prepping ingredients ahead for time saving.