December 8, 2022

shinjusushibrooklyn

Than a Food Fitter

Copycat Portillo’s Chopped Salad Recipe

3 min read


Portillo’s Chopped Salad is a knock off from the famous salad recipe at Portillo’s in Chicago. It’s hearty and topped with the tastiest dressing. This salad has bacon, tomato, Gorgonzola cheese and even little bits of pasta throughout!Portillo's Chopped Salad

PORTILLO’S CHOPPED SALAD

(Originally posted in 2013)

I just returned from BlogHer Food in Austin, Texas where I was surrounded by people who love food as much as I do. It was nice to be able to eat in abundance without being judged.

It really was a magical trip. There was always food waiting to be eaten and parties to attend (where there was more food to be eaten).

I met so many wonderful people and made so many new friends. We had late nights of talking and made a lot of memories. Ahhh…..

Usually I’m eager to get home but I struggled getting back to reality after this trip. When I got home the laundry, cooking, and cleaning was waiting for me and I longed for the carefree lifestyle I had experienced for the weekend.

Don’t get me wrong. I am grateful to be a mother. I missed my kids. But physically as I get more and more pregnant, it’s hard to keep up with all that goes into being a mother of four very active kids. My body is exhausted.

I pray that I can make it through the summer.

Portillo's Chopped Salad

Needless to say after the weekend of eating I had, a big bowl of foliage was calling my name. I feel like chopped salads are  all the rage these days; the new black if you will.

This Portillo’s Chopped Salad is apparently from Portillo’s restaurant. I’ve never actually been there but it looked enticing. Adding pasta to a salad is a great way to add some bulk and make it stretch further.

The salad is tossed with an Italian vinaigrette with a hint of oregano that gives it a unique flavor.

You can totally use a store bought vinaigrette but I really like the flavor of this homemade one. Supposedly the real Portillo’s Chopped Salad has chicken on it, so feel free to add chicken to make it a meal.

Everyone who has this salad asks for the recipe!! It’s so good.

Portillo's Chopped Salad with tomatoes, bacon, and pasta

OTHER SALAD RECIPES:

Portillo's Chopped Salad

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Yield: 10 servings

This Portillo’s Chopped Salad is a knock off from the famous salad recipe at Portillo’s in Chicago. It’s hearty and topped with the tastiest dressing.

  • 1
    cup
    uncooked Ditalini pasta
    (2 cups cooked)
  • 1
    lb
    bacon
    (about 1 cup cooked and crumbled)
  • 3
    cups
    chopped romaine lettuce
  • 2
    cups
    chopped iceberg lettuce
  • 2
    cups
    chopped red cabbage
  • 1
    cup grape tomatoes, quartered
  • 1
    cup
    sliced green onions
  • 4
    ounces
    crumbled gorgonzola cheese
    (about 1 cup)
  • (optional)
    2 cups cooked and diced chicken

Sweet Italian Dressing:

  • 1/2
    cup
    olive oil
  • 1/4
    cup
    white balsamic vinegar
    (see note)
  • 2
    cloves
    garlic, peeled and minced
  • 1
    teaspoon
    Dijon mustard
  • 1
    teaspoon
    sugar
  • 1/2
    teaspoon
    dried oregano
  • 1/4
    teaspoon
    salt
  • 1/4
    teaspoon
    freshly ground black pepper

  1. Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.

  2. Cook bacon in a skillet until done. Let bacon cool, then crumble it.

  3. Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.

  4. Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.

  5. Add dressing to taste right before serving so that it doesn’t get soggy.

  6. For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.

White balsamic can be found right next to the regular balsamic vinegar at the store.
Some readers have used apple cider or red wine vinegar instead of regular balsamic (when white can’t be found) so that the color is lighter and more appealing when drizzled on the salad. 



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