Portillo’s chopped salad is a delicious, hearty dish inspired by the beloved classic from the famous Chicago restaurant chain. This salad is packed with fresh vegetables, tender pasta, crispy bacon, and tangy cheese, all tossed in a sweet and savory dressing. Perfect as a main course or side dish, it’s a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Flavorful and Filling: A perfect balance of crunchy, savory, and sweet ingredients.
- Easy to Customize: Add or swap ingredients to suit your taste preferences.
- Perfect for Meal Prep: Keeps well for several days, making it ideal for lunches.
- Family-Friendly: Appeals to kids and adults alike with its mix of textures and flavors.
- Great for Gatherings: A perfect potluck or party dish that’s always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Romaine lettuce, chopped
- Iceberg lettuce, chopped
- Red cabbage, shredded
- Ditalini pasta, cooked and cooled
- Bacon, cooked and crumbled
- Grape tomatoes, halved
- Green onions, sliced
- Gorgonzola cheese, crumbled
- Grilled chicken breast, diced (optional)
- Sweet Italian dressing (store-bought or homemade)
Directions
- Cook the Pasta: Prepare the ditalini pasta according to package instructions. Drain, rinse with cold water, and set aside.
- Cook the Bacon: Fry or bake bacon until crispy. Crumble and set aside.
- Chop the Vegetables: In a large bowl, combine chopped romaine, iceberg lettuce, and shredded red cabbage.
- Assemble the Salad: Add the cooked pasta, bacon, grape tomatoes, green onions, Gorgonzola cheese, and grilled chicken (if using) to the bowl.
- Dress the Salad: Drizzle with sweet Italian dressing and toss until evenly coated.
- Serve: Transfer to a serving dish or individual plates. Serve immediately, or chill for 30 minutes for best flavor.
Servings and Timing
- Servings: 6–8
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Version: Skip the chicken and bacon, and add chickpeas or diced avocado for protein.
- Lighter Option: Use turkey bacon, low-fat cheese, and a lighter dressing.
- Keto-Friendly: Omit the pasta and add extra vegetables like cucumbers and bell peppers.
- Fruit Twist: Add dried cranberries or sliced apples for a hint of sweetness.
- Spicy Kick: Sprinkle in some crushed red pepper flakes or diced jalapeños.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to prevent the salad from becoming soggy.
- Reheating: This salad is best served cold, so no reheating is necessary.
FAQs
1. What is ditalini pasta?
Ditalini is a small, tube-shaped pasta that’s perfect for salads and soups due to its size and texture.
2. Can I make this salad ahead of time?
Yes, prep all the ingredients ahead and store them separately. Toss with dressing just before serving.
3. What dressing pairs best with this salad?
Sweet Italian dressing is the classic choice, but balsamic vinaigrette or honey mustard also works well.
4. Can I use a different cheese?
Yes, feta, Parmesan, or blue cheese are great alternatives to Gorgonzola.
5. How can I add more protein?
Include grilled chicken, turkey, or even hard-boiled eggs for extra protein.
6. Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta or omit the pasta entirely.
7. Can I use pre-cooked bacon?
Yes, pre-cooked bacon saves time and works perfectly in this recipe.
8. What’s the best way to cook the bacon?
Baking bacon on a sheet pan at 400°F (200°C) ensures even cooking and crispy results.
9. Can I add other vegetables?
Absolutely! Cucumbers, bell peppers, or shredded carrots are excellent additions.
10. How do I keep the salad fresh for a party?
Keep the dressing and wet ingredients (like tomatoes) separate until just before serving to maintain freshness.
Conclusion
Portillo’s chopped salad is a vibrant and satisfying dish that’s easy to prepare and perfect for any occasion. With its mix of crunchy greens, savory bacon, tangy cheese, and sweet Italian dressing, it’s a recipe that everyone will love. Make it for dinner, a picnic, or your next potluck, and enjoy a dish that’s as delicious as it is versatile!
PrintPortillo’s Chopped Salad
Inspired by the popular dish at Portillo’s, this chopped salad is a delicious combination of crisp lettuce, tender pasta, bacon, cheese, and fresh vegetables, all tossed in a tangy, slightly sweet dressing. Perfect as a side dish or light main course, it’s a guaranteed crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: American
Ingredients
For the Salad:
- 4 cups romaine lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1 cup red cabbage, finely shredded
- 1 cup cooked ditalini pasta, cooled
- 1 cup cooked bacon, crumbled
- 1 cup grape tomatoes, halved
- 1/2 cup green onions, sliced
- 1/2 cup crumbled Gorgonzola cheese (or blue cheese)
- 1/2 cup shredded mozzarella cheese
For the Dressing:
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 1/4 cup olive oil
- 1/4 cup granulated sugar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta:
- Cook the ditalini pasta according to package instructions. Drain and rinse under cold water. Set aside to cool.
- Prepare the Dressing:
- In a small bowl or jar, whisk together the white balsamic vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the romaine lettuce, iceberg lettuce, red cabbage, cooked pasta, bacon, grape tomatoes, green onions, Gorgonzola cheese, and mozzarella cheese.
- Toss with Dressing:
- Drizzle the dressing over the salad and toss until everything is evenly coated.
- Serve:
- Serve immediately as a side or main dish. Enjoy!
Notes
- For added crunch, toss in croutons or sliced almonds.
- Make it heartier by adding grilled chicken or turkey.
- The dressing can be made ahead and stored in the refrigerator for up to 1 week.