Copycat Portillo’s Chopped Salad
Ingredients
- For the salad
- 8 ozbacon
- 4 ozdry ditalini pasta
- 2 cromaine lettuce
- 2 cred cabbage
- 2 ciceberg lettuce
- 2medium-size vine-ripe tomatoes
seeds removed & chopped
- ½ cgreen onion
- 2 ccooked chicken breast
- ⅝ cgorgonzola cheese crumbles
- For the dressing
- ⅓ colive oil
- ¼ cwhite balsamic vinegar
- 1 tsppure maple syrup
- 1 tspdijon mustard
- 1garlic clove
- ½ tsporegano
- ¼ tspsalt
- Freshly ground black pepper
Directions
- 1
Make the bacon: Line a large baking sheet with parchment paper. Place bacon in a single layer on the prepared pan and place in a cold oven, then preheat the oven to 425°F and bake until the bacon has reached your desired level of crispiness, 15 to 25 minutes (depending on the thickness of the bacon). Transfer bacon to a plate-lined with paper towels and blot excess grease with a paper towel. Transfer to a cutting board and chop bacon into bite-sized pieces.
- 2
While the bacon is cooking: Bring a large pot of salted water to a boil, then stir in the pasta. Cook according to the directions on the package, then drain and set aside to cool.
- 3
Add all the salad ingredients to a large bowl or a platter: romaine lettuce, cabbage, iceberg lettuce, tomatoes, green onion, pasta, chicken, bacon, and gorgonzola cheese.
- 4
Add all the dressing ingredients to a mason jar or a small bowl: olive oil, white balsamic vinegar, maple syrup, dijon mustard, garlic, oregano, salt, and black pepper. Shake in the jar or whisk well in the bowl to emulsify.
- 5
Pour the dressing all over the salad and toss to combine. Enjoy! Salad will last 2-3 days in the fridge; if you’re meal prepping, I recommend leaving off the dressing until you’re ready to serve.
Copycat Portillo’s Chopped Salad
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About this Recipe
Bring the Iconic Portillo’s Chopped Salad Home!
Craving that famous Portillo's chopped salad but can't make it to a restaurant? Now you can enjoy the magic right in your own kitchen with this incredible copycat Portillo's chopped salad recipe! This isn't just any salad; it's a vibrant, textural masterpiece packed with flavors that will transport you straight to your favorite hot dog stand.
What makes this chopped salad recipe truly special is the perfect harmony of textures and tastes. Imagine crisp romaine and iceberg lettuce mingling with crunchy red cabbage, juicy vine-ripe tomatoes, and a bright kick from green onions. Then comes the irresistible savory elements: crispy bacon, tender diced chicken breast, and the piquant tang of gorgonzola cheese crumbles. And let's not forget the unexpected, yet essential, addition of ditalini pasta, making this salad hearty and satisfying.
Our homemade dressing ties it all together beautifully. A simple blend of olive oil, white balsamic vinegar, Dijon mustard, and a hint of maple syrup, seasoned with garlic and oregano, creates that signature sweet and tangy finish. It perfectly coats every ingredient, ensuring a burst of flavor in every bite.
Tips for the Perfect Chopped Salad
- The Chop is Key: For that authentic experience, make sure to dice all your ingredients into small, uniform pieces. This ensures you get a little bit of everything in each spoonful!
- Pasta Power: While ditalini is traditional, feel free to use your favorite small pasta shape, or a gluten-free alternative to suit your dietary needs.
- Cheese Please: If gorgonzola isn't your favorite, blue cheese crumbles make an excellent substitute, offering a similar pungent flavor profile.
- Chicken Shortcut: For quick prep, use a store-bought rotisserie chicken. Simply shred or dice it, and you're good to go!
This copycat Portillo's chopped salad is more than just a salad; it's a meal in itself. It's fantastic for a hearty weekday lunch, a vibrant side dish for your next backyard BBQ, or a crowd-pleasing addition to any party spread. Get ready to impress your taste buds and your guests with this irresistible creation!