Portillo’s Chopped Salad

Made with chopped romaine, hunks of chicken, crumbled blue cheese, bacon, and bits of pasta all tossed in a slightly sweet, slightly tangy house dressing.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Servings

Calories 375 kcal

Ingredients

6 slices thick-cut bacon cooked and chopped
1 cup ditalini pasta
3 cups romaine lettuce chopped
2 green onions thinly sliced
1 cup cherry tomatoes halved
½ cup red cabbage or coleslaw mix, chopped
½ cup Gorgonzola cheese crumbled
1 cup cooked chicken chopped

House Dressing:

¼ cup mayonnaise
2 tablespoon olive oil
2 tablespoon white wine vinegar
2 tablespoon grated Parmesan
1 tablespoon minced garlic 2–3 cloves
2 teaspoon Italian seasoning
1½ teaspoon brown sugar
½ teaspoon lemon juice
½ teaspoon Dijon mustard

Instructions

Boil salted water and cook ditalini pasta according to package directions. Drain and set aside to cool.
In a small bowl, whisk together all dressing ingredients until smooth. Chill until ready to use.
In a large bowl, combine bacon, cooled pasta, romaine, green onions, tomatoes, red cabbage, Gorgonzola, and chicken.
Pour dressing over salad and toss to coat. Serve immediately.

Notes

Let pasta, bacon, and chicken cool slightly before adding to the other ingredients to prevent wilting.
Once dressed, finish the salad within 24 hours. Otherwise it will get too soggy.
Nutrition information is an estimate only.

Nutrition

Calories: 375kcalCarbohydrates: 23gProtein: 19gFat: 23gSaturated Fat: 6gFiber: 2gSugar: 3g

Keyword portillo's chopped salad