Portillo’s Chopped Salad

5 from 27 votes

Portillo’s Chopped Salad is loaded with crisp lettuce, cabbage, pasta, veggies, bacon, and a creamy balsamic dressing, all topped with gorgonzola for a flavorful finish!

Prep Time30

Total Time30

Course: Dinner, Salad

Cuisine: American

Keyword: Portillo's Chopped Salad

Servings: as a side

Author: Chelsea Lords

Cost: $12.49

Equipment

Small blender
Medium pan or electric griddle

Ingredients

Chopped Salad

1 cup uncooked ditalini pasta
1/2 cup cooked and crumbled bacon 7 slices
2 cups rotisserie chicken or leftover grilled chicken, diced
5 cups chopped lettuce I like to use half romaine (2-1/2 cups; 100g) and half iceberg lettuce (2-1/2 cups; 150g)
1-1/2 cups chopped red cabbage
1 cup cherry tomatoes halved or quartered
1 cup thinly sliced green onions
1/4 to 1/2 cup crumbled gorgonzola cheese

Creamy Balsamic Dressing

1/2 cup honey-vanilla Greek yogurt I recommend Greek Gods
1/4 cup balsamic vinegar
1/4 cup maple syrup not pancake syrup
1/4 cup olive oil
1 tablespoon Dijon-style mustard
1/2 teaspoon finely minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Place all dressing ingredients in a small blender. Blend until combined, creamy, and emulsified. Transfer dressing to a mason jar and store in the fridge until ready to eat. Shake the dressing before dressing the salad.
Cook pasta according to package directions to al dente. Generously salt the water; this is what will season the pasta! I add 1 teaspoon salt to every 4 cups water. Drain and cool; run under cold water and shake off to dry. When dry, toss with a few tablespoons of the prepared dressing.
Cook bacon in a pan or on an electric griddle. Remove, let cool slightly, and chop coarsely. Chop a rotisserie chicken (or leftover grilled chicken) into bite-sized pieces.
In a large bowl, combine lettuce, red cabbage, halved or quartered tomatoes, and thinly sliced green onions. Add cooled pasta, chopped bacon, and chopped chicken. Add gorgonzola cheese. If not eating all the salad, only dress what will be eaten; this salad doesn’t sit well with the dressing. If eating all the salad, add dressing to desired preference (you may not use it all—see note 1) and toss to combine.

Video

Notes

Note 1: The dressing recipe makes a good amount of dressing. Depending on how dressed you like your salads, you may use it all or you could have a good amount leftover. Leftover dressing will stay fresh, stored in an airtight container in the fridge, for 5–7 days.

Storage: The salad can be made in advance as long as the salad, bacon, cheese, and dressing is stored separately. Combine right before eating.

Nutrition