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portillos chopped salad recipe (copycat)

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!
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Course: Main Course, Salad
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 500kcal
Author: Nichole Crews

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

Serving: 1g | Calories: 500kcal | Carbohydrates: 22g | Protein: 19g | Fat: 31g | Fiber: 2g
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