Portillo's Chopped Salad at Home

Packed with crisp lettuce, smoky bacon, tender chicken, and pasta (yes, pasta in a salad!), it’s hearty, flavorful, and downright addictive.

Prep Time25

Total Time25

Makes servings

Cook 2 cups ditalini pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Cook 1 cup thick cut bacon until crispy, then crumble and set aside.
Chop 3 romaine hearts and ½ cup red cabbage into bite-sized pieces.
Halve 1 cup cherry tomatoes and thinly slice green onions.
Cube 2 cups grilled or rotisserie chicken.
In a large salad bowl, combine the romaine lettuce, red cabbage, cooked chicken, ditalini pasta, bacon, cherry tomatoes, 1 cup Gorgonzola cheese, and 2 green onions.
In a small bowl or jar, whisk together ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 teaspoon whole grain mustard, 1 teaspoon granulated sugar, ½ teaspoon Italian Seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk well until fully combined and set aside
Drizzle with the prepared dressing and toss everything together until evenly coated.
Serve immediately, or let the flavors meld for 10-15 minutes before serving.

Bacon – Thick-cut and cooked crispy is best to add some extra crunch. I like to cook bacon in the oven or air fryer.

Gorgonzola cheese – Blue cheese, feta, or parmesan will work too. Tip: Crumble your own cheese for better texture and taste.

Use flavorful chicken – Rotisserie or grilled adds more flavor than plain boiled chicken.

Let the dressing sit for 15 minutes before using so the flavors blend.

Toss before serving – For the freshest crunch, toss with dressing right before serving.

Leftovers: Store any leftovers in an airtight container in the fridge for up to 1 day (best eaten fresh).