Recreate the famous Portillo’s Chopped Salad at home with crisp romaine and iceberg, tender chicken, ditalini pasta, bacon, Gorgonzola, and a tangy homemade house dressing. Fresh, hearty, and so easy to make!
Living just outside the chaos of the Orlando theme parks, one of our favorite little traditions is swinging by Portillo’s on the way home. It’s our way of saving a little money by skipping park food, while still treating ourselves after clocking 20k+ steps. By the time we get there, we’re starving, a little sunburned, and fully ready for a Portillo’s feast. Honestly, it feels like the perfect reward – and I have zero complaints about this tradition!
If you’ve ever had the chopped salad from Portillo’s, you already know – it’s that salad. It’s loaded, a little indulgent, and somehow still feels fresh and balanced. This at-home version has everything you love: a crisp romaine and iceberg mix, tender grilled chicken, little bits of ditalini pasta, crispy bacon, juicy tomatoes, tangy Gorgonzola, and a pop of crunch from red cabbage and green onion. Tossed in a simple homemade house dressing, it’s the kind of hearty salad that actually eats like a full meal, and honestly, might be even better made in your own kitchen.
ingredients for portillos chopped salad
This chopped salad is loaded with all kinds of tasty textures! The main players are shown below, with a full ingredient list in the recipe card.
Easy Substitutions for This Chopped Chicken Salad
- Lettuce swap (romaine + iceberg): no iceberg? Just use all romaine, or sub in butter lettuce or a spring mix. You’ll lose a little crunch, but it still works.
- Chicken options: Rotisserie chicken is your best friend here. You can also use chopped chicken thighs for more flavor.
- Ditalini pasta: any small pasta work; think elbow macaroni, small shells, or orzo. Want to keep it gluten-free? Use your favorite GF pasta.
- Bacon: turkey bacon works in a pinch.
- Gorgonzola cheese: not everyone loves the funk, and totally fair. Swap with blue cheese or feta. I’ve used feta plenty of times in place of gorgonzola for this salad.
- House dressing: If you don’t want to make it, a store-bought Italian or vinaigrette will get you close. If you use a store bought, a creamy Italian or vinaigrette is the way to go for the most similar flavors from my recipe testing.
Make Ahead & Store Leftovers
Can I prep this chopped chicken salad ahead of time?
Yes! This is a great make-ahead salad; just keep everything stored separately until you’re ready to serve.
- Chop the lettuce and store it in an airtight container with a paper towel to keep it crisp
- Cook and cool the ditalini pasta
- Dice or shred the chicken (rotisserie works great here)
- Prep the bacon, veggies, and dressing
When you’re ready to eat, toss everything together with the dressing. This keeps the texture fresh and prevents anything from getting soggy.
How do I store leftovers?
- If the salad is already dressed, store leftovers in an airtight container in the fridge for up to 2 days. Just know the lettuce will soften a bit over time, but the pasta will help keep it sturdy.
- For best results, store components separately and assemble as needed. Undressed ingredients will keep well for 3–4 days in the refrigerator.
watch how to make this salad in 30 seconds
portillos chopped salad recipe (copycat)
Ingredients
Portillo's Chopped Salad
- 12 ounces about 2 cups grilled chicken breast, chopped - can also use chicken thighs or rotisserie
- 8 ounces bacon, cooked and roughly chopped - nitrate free suggested
- 1/3-1/2 cup ditalini pasta, al dente - or any GF short pasta you like
- 4 cups lettuce: I use half romaine and half iceberg like they do at Portillo’s
- 1 cup red cabbage, thinly sliced/shredded
- 3/4 pint cherry tomatoes, halved
- 2 stalks green onions, sliced
- ⅔ cup gorgonzola cheese crumbled - or blue cheese or feta
- Homemade House Dressing - or a store-bought Italian Vinaigrette
Homemade House Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar - or fresh lemon juice
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Portillo's Chopped Salad
- Cook the chicken: Season chicken breasts with salt and pepper. Heat a skillet over medium heat with a little oil and cook for 5–6 minutes per side, until fully cooked and juices run clear. Let rest, then dice into bite-sized pieces. Alternatively, you can use rotisserie chicken or swap for boneless, skinless chicken thighs for extra flavor.
- Boil the pasta: Cook ditalini pasta in salted water according to package directions until al dente. Drain and rinse briefly with cool water to stop the cooking. Set aside.
- Cook the bacon: Cook bacon in a skillet over medium heat or bake at 400°F for 15–18 minutes until crispy. Transfer to a paper towel-lined plate, then roughly chop.
- Assemble the chopped salad: In a large bowl or on a serving platter, combine chopped romaine and iceberg lettuce, shredded red cabbage, halved cherry tomatoes, sliced green onions, crumbled Gorgonzola cheese, cooked chicken, crispy bacon, and cooled pasta.
- Toss with homemade house dressing (or your favorite store-bought version) and toss until evenly coated. Serve immediately for the best texture.
Homemade House Dressing
- To a mason jar or small blender, add oil, red wine vinegar, minced garlic, Dijon mustard, honey and spices. Whisk or blend vigorously to emulsify (thicken) into a creamy dressing. If making ahead of time: remove from refrigerator 15-20 minutes before serving and give a good shake as olive oil will most likely seperate while refrigerated.
Nutrition
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