Copycat Portillo’s Chopped Salad

Recreate the famous Portillo’s chopped salad at home with this easy-to-follow recipe! This chopped salad combines crispy bacon, juicy chicken, tangy gorgonzola cheese, and crunchy vegetables like romaine, iceberg lettuce, and red cabbage. The salad is tossed with a delicious homemade balsamic dressing that perfectly complements the hearty ingredients. Whether you’re looking for a quick lunch or a healthy dinner option, this Portillo’s copycat salad is a perfect choice for any occasion.

With ingredients like pasta, tomatoes, and green onions, this salad is loaded with flavor and texture in every bite. It’s customizable to your dietary preferences, and you can add ingredients like blue cheese, maple syrup, or Dijon mustard for extra richness. Easy to prepare, this salad is great for meal prep and can last for a couple of days in the fridge when stored correctly.

Ingredients

For the Salad:

• 8 ounces bacon
• 4 ounces dry ditalini pasta (or your favorite gluten-free short pasta)
• 2 cups chopped romaine lettuce
• 2 cups thinly sliced red cabbage
• 2 cups thinly sliced iceberg lettuce
• 2 medium-sized vine-ripe tomatoes, seeds removed & chopped (or substitute with 1 pint halved cherry tomatoes)
• ½ cup diced green onion
• 2 cups diced cooked chicken breast
• ⅔ cup gorgonzola cheese crumbles (or substitute with blue cheese crumbles)

For the Dressing:

• ⅓ cup olive oil
• ¼ cup white balsamic vinegar
• 1-2 teaspoons pure maple syrup (or cane sugar)
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• Freshly ground black pepper

Instructions

1. Cook the Bacon: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and arrange the bacon in a single layer. Place it in the cold oven and let it heat up while the oven preheats. Bake the bacon for 15 to 25 minutes, depending on how crispy you like it. Transfer the bacon to a plate lined with paper towels to absorb the excess grease. Once cooled, chop it into bite-sized pieces.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta (or gluten-free pasta) and cook according to the package instructions. Drain and set aside to cool.
3. Assemble the Salad: In a large bowl or platter, combine the chopped romaine lettuce, red cabbage, iceberg lettuce, tomatoes, green onions, cooked pasta, diced chicken, bacon, and gorgonzola cheese crumbles.
4. Make the Dressing: In a small bowl or mason jar, whisk together the olive oil, white balsamic vinegar, maple syrup (or cane sugar), Dijon mustard, minced garlic, oregano, salt, and freshly ground black pepper until well combined.
5. Dress the Salad: Pour the dressing over the salad and toss everything to combine.
6. Serve and Enjoy: Serve immediately, or store in the fridge for up to 2-3 days. If meal prepping, store the dressing separately and add it right before serving.

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Why You’ll Love This Recipe

• Flavor-packed: The combination of bacon, gorgonzola, and tangy dressing makes this salad a true crowd-pleaser.
• Fresh and Crunchy: The blend of crisp romaine, red cabbage, and iceberg lettuce gives the salad a satisfying crunch.
• Easy to Make: With simple ingredients and straightforward steps, this salad is quick and easy to prepare for lunch, dinner, or meal prep.
• Customizable: Add your favorite toppings like avocado, nuts, or additional vegetables to make it your own.

Tips

• Crisp Bacon: If you prefer even crispier bacon, cook it a little longer in the oven.
• Chill the Pasta: Let the cooked pasta cool before adding it to the salad to avoid wilting the greens.
• Emulsify the Dressing: For a smoother dressing, shake the ingredients in a jar or whisk thoroughly to create an emulsified dressing.
• Meal Prep: Store the salad and dressing separately to keep the salad fresh longer.

Variations and Substitutions

• Dairy-Free: Swap the gorgonzola cheese for a dairy-free cheese alternative or leave it out entirely.
• Vegetarian: Omit the bacon and chicken for a vegetarian version of this salad, or replace the chicken with chickpeas or grilled tofu.
• Gluten-Free: Use gluten-free pasta to make this salad completely gluten-free.
• Spicy: Add a little hot sauce or some diced jalapeños for a spicy kick.

FAQs

Can I use a different type of cheese?
Yes, you can substitute gorgonzola with any cheese you like, such as blue cheese, feta, or goat cheese.

How long will this salad last in the fridge?
This salad can last 2-3 days in the fridge. If you’re meal prepping, store the dressing separately to keep the salad fresh.

Can I make this salad ahead of time?
Yes, but it’s best to add the dressing just before serving to keep the greens crisp. You can also chop all the vegetables and cook the bacon and chicken in advance for easier assembly.

Serving

• Perfect for Lunch or Dinner: This salad makes a great main dish for lunch or dinner, especially when served with a side of bread or soup.
• Great for Parties: Serve this salad at parties or gatherings for a crowd-pleasing, vibrant dish that will be gone in no time.
• Add More Greens: Serve with additional greens, like arugula or spinach, for added nutrition and flavor.

Suggestions

• Top with Avocado: Add sliced avocado on top for a creamy texture and extra flavor.
• Serve with a Side: Pair with a light soup, grilled chicken, or roasted vegetables for a well-rounded meal.
• Drizzle with Extra Dressing: If you love extra flavor, serve with more dressing on the side for guests to add to their salad.