Description
The Copycat Portillo’s Chopped Salad Recipe brings the beloved flavors of Portillo’s right to your home. This vibrant salad is a perfect blend of crisp greens, savory chicken, crunchy bacon, and zesty dressing, making it an ideal choice for gatherings, picnics, or a refreshing meal. Each bite bursts with flavor and texture, ensuring that everyone will enjoy this delightful dish. Easy to customize and quick to prepare, this salad is not only a feast for the eyes but also a satisfying addition to any table.
Ingredients
Scale
- 1 medium head of Romaine lettuce, chopped (about 6–8 cups)
- 1/2 small head of Iceberg lettuce, chopped (about 3–4 cups) OR 2 cups shredded red cabbage
- 2–3 Roma tomatoes, seeded and diced (about 1 cup)
- 4–5 green onions (scallions), thinly sliced (both white and green parts)
- 1/4 cup finely diced red onion (optional)
- 2 boneless, skinless chicken breasts (about 1 lb total), cooked and diced
- 8 slices thick-cut bacon, cooked until crispy and crumbled
- 1 cup dry Ditalini pasta (cooks to about 2 cups)
- 3/4 cup crumbled Gorgonzola cheese (or blue cheese, if preferred)
- 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
- 1–2 cloves garlic, minced or pressed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- A tiny pinch of red pepper flakes (optional)
Instructions
- Bring a pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Drain and rinse immediately with cold water. Drizzle with a tiny bit of olive oil and toss to prevent sticking. Set aside to cool completely.
- Prepare the chicken by seasoning with salt, pepper, and garlic powder and grilling, or pan-searing, or poaching it, or using rotisserie chicken. Let it rest, then dice.
- Cook bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, letting cool before crumbling.
- Wash and thoroughly dry the romaine lettuce and chop into small pieces. Wash, core, seed, and dice the Roma tomatoes. Slice green onions thinly, and if using red onion, soak in cold water for about ten minutes before draining.
- In a small bowl or jar, combine olive oil, red wine vinegar, water, sugar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper. Whisk or shake until well emulsified.
- In a large salad bowl, combine chopped lettuce, cooled ditalini pasta, diced chicken, crumbled bacon, diced tomatoes, sliced green onions, and optional red onion. Sprinkle crumbled gorgonzola cheese over the top. Toss with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 580
- Sugar: 4g
- Sodium: 980mg
- Fat: 43g
- Saturated Fat: 11g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg