Go Back
–+ servings
Portillo’s Chopped Salad

Fresh and Flavorful Portillo’s Chopped Salad You’ll Love

This vibrant Portillo’s Chopped Salad is a delightful mix of flavors that everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Ditalini Pasta Adds bulk and texture; substitute with any small pasta.
  • 4 slices Bacon Provides crispness; turkey bacon can be used for a lighter option.
  • 2 cups Romaine Lettuce Supplies a crunchy base; can substitute with spinach.
  • 2 cups Iceberg Lettuce Adds extra crunch; omit if reducing calories.
  • 1 cup Red Cabbage Gives color and crunch; can be replaced with green cabbage.
  • 1 cup Grape Tomatoes Adds sweetness; cherry tomatoes work as an alternative.
  • ¼ cup Green Onions Imparts a mild onion flavor; substitute with red onion if preferred.
  • ½ cup Gorgonzola Cheese Adds creaminess and tang; can be replaced with feta.
  • 1 cup Cooked Chicken Optional for added protein.
For the Dressing
  • ⅓ cup Olive Oil Serves as the dressing base; can substitute with avocado oil.
  • ¼ cup White Balsamic Vinegar Offers a mild tang; apple cider vinegar works as a substitute.
  • 1 clove Garlic Enhances flavor; use garlic powder if fresh is unavailable.
  • 1 tablespoon Dijon Mustard Adds depth to the dressing.
  • 1 teaspoon Sugar Balances acidity; honey can be a substitute.
  • ½ teaspoon Dried Oregano Adds herby flavor; Italian seasoning can be used.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.

Equipment

  • Large pot
  • Skillet
  • bowl
  • Colander
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.
  2. Step 2: Prepare the Bacon - In a skillet over medium heat, cook sliced bacon until crispy, about 5-7 minutes. Remove and crumble.
  3. Step 3: Chop the Greens - In a large bowl, combine chopped romaine, iceberg lettuce, red cabbage, grape tomatoes, and green onions.
  4. Step 4: Combine Ingredients - Add cooled pasta, crumbled bacon, and Gorgonzola cheese to the bowl. Fold gently.
  5. Step 5: Make the Dressing - Whisk together olive oil, white balsamic vinegar, garlic, Dijon mustard, sugar, oregano, salt, and pepper until well combined.
  6. Step 6: Toss & Serve - Drizzle dressing over salad, toss gently, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Chill your ingredients for extra freshness and keep dressing separate until ready to serve.

Tried this recipe?

Let us know how it was!