Copycat Portillo’s Chopped Salad
User Reviews
5
Copycat Portillo’s Chopped Salad
Description
This salad replicates Portillo's signature chopped salad by layering crunchy lettuces with finely diced cooked chicken breast and bacon for savory protein. Ditalini pasta adds a subtle chew alongside fresh tomato and green onion for brightness. Crumbled gorgonzola imparts creamy, sharp notes. The dressing blends olive oil and white balsamic vinegar with maple syrup, mustard, garlic, oregano, salt, and freshly ground pepper to tie the elements together with a lightly sweet and tangy flavor. Baking the bacon in the oven allows even crisping without extra hands-on effort.
It’s a balanced salad suited as a substantial lunch or light dinner and works well to use up leftover chicken or bacon. Combining pasta with lettuce and proteins creates a filling, flavorful dish with varied textures.
Ingredients
- FOR THE SALAD:
- 8 ounces Bacon
- 4 ounces ditalini pasta dry or your favorite gluten free short pasta
- 2 cups romaine lettuce chopped
- 2 cups red cabbage thinly sliced
- 2 cups iceberg lettuce thinly sliced
- 2 tomato medium vine-ripe, seeds removed and chopped or 1 pint halved cherry tomatoes
- ½ cup green onion diced
- 2 cups chicken breast diced, cooked
- ⅔ cup gorgonzola cheese crumbles or blue cheese crumbles
- For the dressing:
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar
- 1-2 teaspoons pure maple syrup or cane sugar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- black pepper freshly ground
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 504cal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 21.2g | 42% |
| Fat | 36.6g | 56% |
| Saturated Fat | 10.7g | 54% |
| Fiber | 2.3g | 9% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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