Portillo’s Chopped Salad
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
(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.
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.
OTHER SALAD RECIPES:
- BLT Pasta Salad
- Pizza Pasta Salad
- Crunchy Pea Salad
- Frito Corn Salad
- Chicken Salad Recipe
- Broccoli Salad
Portillo's Chopped Salad
- 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
- 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.
- Cook bacon in a skillet until done. Let bacon cool, then crumble it.
- Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
- Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
- Add dressing to taste right before serving so that it doesn't get soggy.
- For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
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.