The Authentic Portillos Chopped Salad Recipe You’ll Love Making

My kitchen experiments with this Portillos chopped salad recipe always spark excitement among friends and neighbors.

Crisp vegetables dance alongside tender chicken in a delightful medley of flavors and textures.

Each ingredient promises a perfect bite that connects memories of midwest comfort food.

We love how simple ingredients create something spectacularly delicious.

Real home cooks know authentic flavors matter more than complicated techniques.

Serving this crowd-pleasing dish that looks impressive yet comes together quickly.

Everyone will ask you for the secret behind such a remarkable salad.

Why Portillos Chopped Salad Is Packed With Crunch And Flavor

• Celebrate Texture Variety: Crunch meets creaminess in this salad with crisp lettuce, tender pasta, and smooth cheeses creating a delightful mouthfeel that keeps every bite interesting.
• Quick and Easy Meal Solution: Whips up in under 30 minutes, making it perfect for busy weeknights or last-minute lunch cravings without compromising on flavor or nutrition.
• Flavor Explosion in a Bowl: Combines tangy Gorgonzola, salty bacon, sweet tomatoes, and zesty dressing for a balanced taste profile that satisfies multiple taste buds simultaneously.
• Customizable Crowd-Pleaser: Adaptable recipe allows swapping ingredients based on preferences, making it a versatile dish that works for family dinners, potlucks, or solo meals.

What You’ll Need For Portillos Chopped Salad

• Ditalini Pasta: Small tube-shaped pasta that adds texture and substance to the salad.
• Romaine Lettuce: Crisp and fresh base for the salad with a mild flavor.
• Iceberg Lettuce: Provides extra crunch and refreshing base for the salad.
• Red Cabbage: Adds vibrant color and slight peppery crunch to the mix.

• Bacon: Smoky and crispy element that brings rich flavor to the salad.
• Gorgonzola Cheese: Sharp and tangy blue cheese that adds bold, creamy notes.
• Mozzarella Cheese: Mild and soft cheese that provides creamy texture.

• White Balsamic Vinegar: Lighter, sweeter vinegar for a delicate dressing base.
• Olive Oil: Smooth and classic oil that helps blend dressing ingredients.
• Sugar: Balances the acidity and adds subtle sweetness to the dressing.
• Dijon Mustard: Provides a tangy, slightly spicy kick to the dressing.
• Salt: Enhances overall flavor of the salad.
• Black Pepper: Adds mild heat and depth to the seasoning.
• Grape Tomatoes: Sweet and juicy fresh element for the salad.
• Green Onions: Mild onion flavor that adds a fresh, sharp note.

How To Make Portillos Chopped Salad At Home

Step 1: Cook Pasta Perfectly

Boil ditalini pasta until tender and al dente. Drain the pasta and rinse with cold water. Let it cool completely while you prepare other ingredients.

Step 2: Create Zesty Dressing

• White balsamic vinegar
• Olive oil
• Granulated sugar
• Dijon mustard
• Salt
• Black pepper

Whisk everything together until the mixture becomes smooth and well-incorporated.

Step 3: Chop and Combine Salad Components

• Romaine lettuce
• Iceberg lettuce
• Red cabbage
• Cooled ditalini pasta
• Crispy bacon
• Grape tomatoes
• Green onions
• Gorgonzola cheese
• Mozzarella cheese

Slice and dice each ingredient into bite-sized pieces. Toss all components in a large mixing bowl.

Step 4: Dress and Toss

Pour the prepared dressing over the salad. Use tongs or salad servers to mix thoroughly, ensuring every ingredient gets a beautiful coating of the tangy dressing.

Step 5: Serve and Savor

Transfer the chopped salad to serving plates or a large platter. Serve immediately to enjoy the freshest flavors and crispest textures. This salad works wonderfully as a side dish or a light main course.

Tips To Make Portillos Chopped Salad Taste Just Right

• Pasta Perfection: Rinse ditalini pasta with cold water to stop cooking and prevent clumping, ensuring a crisp texture in the salad.
• Dressing Dynamics: Whisk dressing ingredients thoroughly to create a smooth, well-blended vinaigrette that coats every ingredient evenly.
• Cheese Cheat: Crumble Gorgonzola and mozzarella just before serving to maintain their fresh texture and prevent soggy cheese.
• Bacon Brilliance: Use crispy bacon bits for maximum crunch and flavor contrast in the salad.
• Prep Ahead Trick: Chop vegetables and cook pasta in advance, storing separately to assemble quickly when ready to serve.

How To Store Portillos Chopped Salad For Meal Prep

• Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to prevent soggy ingredients.
• Prevent Wilting: Separate crisp vegetables like lettuce and tomatoes from wet ingredients to maintain crunchiness and prevent soggy texture.
• Revive Salad: Before serving, drain any excess liquid and gently toss salad to redistribute ingredients. Add fresh cheese or bacon bits for extra flavor and texture.
• Avoid Freezing: This salad contains delicate ingredients like fresh vegetables and soft cheeses, which do not freeze well and will lose quality if frozen.

Perfect Pairings With Portillos Chopped Salad

• Pair with Crisp White Wine: Enhance the salad's tangy and savory flavors with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the richness of bacon and cheese.
• Match with Craft Beer: Select a light, refreshing wheat beer or a crisp pilsner that complements the salad's zesty dressing and balances the salty bacon notes.
• Serve Alongside Crusty Bread: Add a rustic sourdough or ciabatta to soak up the white balsamic vinaigrette and provide a satisfying textural contrast to the chopped salad.
• Complement with Chilled Rosé: A dry rosé wine brings a bright, fruity element that highlights the fresh vegetables and creates a perfect summer meal pairing.

Tasty Twists On Portillos Chopped Salad

• Grilled Chicken Power Bowl: Replace bacon with grilled chicken breast strips, add quinoa instead of pasta, and include roasted bell peppers for extra protein and nutrients.
• Mediterranean Herb Salad: Swap Gorgonzola for feta cheese, add kalamata olives, cucumber, and fresh herbs like oregano and parsley for a Mediterranean-inspired version.
• Vegetarian Harvest Mix: Eliminate bacon, substitute with roasted chickpeas or crispy tofu, include roasted butternut squash and sunflower seeds for added texture and plant-based protein.
• Spicy Southwest Crunch: Add black beans, corn kernels, diced jalapeños, and replace white balsamic vinegar with lime juice in the dressing for a zesty southwestern flavor profile.

Portillos Chopped Salad FAQs

• What makes Portillo's Chopped Salad so special?

The combination of crisp lettuce, savory bacon, tangy cheeses, and a perfectly balanced dressing creates a restaurant-quality salad that’s packed with flavor and texture.

• Can I make this salad ahead of time?

It’s best to prepare the components separately and combine just before serving to keep the lettuce crisp and prevent the pasta from getting soggy. You can chop vegetables and cook pasta in advance.

• Is this salad considered healthy?

While delicious, the salad has bacon and cheese, which add calories. To make it lighter, you can reduce cheese portions or use turkey bacon for a healthier version.

• Can I substitute any ingredients if I don't have them?

Feel free to swap Gorgonzola with blue cheese, use different pasta shapes, or add grilled chicken to make it a complete meal. The key is maintaining a balance of flavors and textures.

Portillos Chopped Salad Recipe

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• Total Time: 30 minutes
• Yield: 8 1x

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Description

Portillo’s Chopped Salad elevates classic deli flavors with a symphony of crisp greens, tender chicken, bacon, and tangy dressing. Chicago’s beloved recipe brings restaurant magic directly to home kitchens for a satisfying meal you can savor with friends.

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Ingredients

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Main Ingredients:

• 4 cups romaine lettuce, chopped
• 2 cups iceberg lettuce, chopped
• 1 cup red cabbage, finely shredded
• 1 cup cooked bacon, crumbled
• 1 cup grape tomatoes, halved

Cheese Ingredients:

• ½ cup crumbled Gorgonzola cheese (or blue cheese)
• ½ cup shredded mozzarella cheese

Supporting Ingredients:

• 1 cup cooked ditalini pasta, cooled
• ½ cup green onions, sliced

Dressing Ingredients:

• ¼ cup white balsamic vinegar (or white wine vinegar)
• ¼ cup olive oil
• ¼ cup granulated sugar
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Bring a pot of salted water to a rolling boil and cook the ditalini pasta until it reaches an al dente texture, ensuring a slight firmness when bitten.
2. Carefully drain the pasta in a colander and rinse thoroughly with cold water to halt the cooking process and prevent clumping.
3. Create a vibrant vinaigrette by vigorously whisking white balsamic vinegar, olive oil, sugar, Dijon mustard, salt, and freshly ground black pepper in a small mixing container until smooth and fully emulsified.
4. In a spacious salad bowl, layer crisp romaine and delicate iceberg lettuce as the foundation for the salad.
5. Sprinkle finely shredded red cabbage over the lettuce base for a pop of color and robust crunch.
6. Gently fold in the cooled ditalini pasta, ensuring an even distribution throughout the salad.
7. Scatter crispy bacon pieces, halved grape tomatoes, and thinly sliced green onions across the mixture.
8. Crumble Gorgonzola and sprinkle mozzarella cheese over the top, creating a rich and tangy flavor profile.
9. Drizzle the prepared vinaigrette over the salad, using tongs to toss and coat every ingredient delicately.
10. Serve immediately to maintain the salad’s optimal texture and freshness, presenting a delightful blend of flavors and textures.

Notes

• Master pasta cooking by ensuring it’s al dente, avoiding mushy texture that can ruin the salad’s crunch and overall mouthfeel.
• Create dressing variations by swapping white balsamic for apple cider vinegar or adding a touch of honey for subtle sweetness.
• Customize protein options by substituting bacon with grilled chicken, crispy tofu, or plant-based bacon for vegetarian and health-conscious diners.
• Enhance cheese selection by experimenting with different blue cheese varieties or using a milder feta for those who find Gorgonzola too strong.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 7 g
• Sodium: 540 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 20 mg