Portillos Chopped Salad (Copycat Recipe)

This is my copycat of the famous chopped salad from Portillos, loaded with crunchy lettuce, pasta, chicken, bacon, gorgonzola, and a tangy Italian dressing. Every forkful is a little salty, a little sweet, and deeply satisfying.

It is the kind of salad that actually fills you up, and chopping everything small means you get a bit of each ingredient in every bite. It is also one of those rare salads that tastes just as good, maybe even better, after a night in the fridge.

Why This Chopped Salad Works

I love how the finely chopped texture lets the salty bacon, creamy cheese, and bright tomatoes hit at the same time. The dressing soaks into the pasta and lettuce just enough without turning it soggy.

The Italian vinaigrette is sharp and a little sweet, and it pulls everything together in about a minute. I keep coming back to this when I want a salad that feels like a full meal but does not weigh me down.

It also holds up remarkably well, so I can make a big batch on Sunday and have lunches ready for a few days. That is the mark of a keeper in my kitchen.

Ingredients

• 2 cups chopped romaine lettuce: crunchy and mild, the backbone of the salad
• 2 cups chopped iceberg lettuce: extra crispness and the classic Portillos bite
• 1 cup shredded red cabbage: adds color and a little earthy sweetness
• 1 cup cooked ditalini pasta: (from about 4 oz dry): the signature pasta shape; any small pasta works
• 1 cup chopped cooked chicken breast: rotisserie chicken is a great time saver
• 4 slices bacon, cooked and crumbled: hickory or applewood smoked is ideal
• 1 cup halved cherry tomatoes: or grape tomatoes, halved so they distribute evenly
• ½ cup crumbled gorgonzola cheese: use a creamy, mild gorgonzola dolce if possible
• 2 green onions, thinly sliced: a fresh, peppery finish
• ⅓ cup olive oil: a good everyday olive oil
• 3 tbsp red wine vinegar: brings the bright tang
• 1 clove garlic, minced: finely minced so it blends into the dressing
• 1 tsp Italian seasoning: a classic dried herb blend
• 1 tsp granulated sugar: just enough to round out the vinegar
• ½ tsp salt: fine sea salt
• ¼ tsp black pepper: freshly ground

Variations / Substitutions

• Chicken swap: use grilled shrimp or leftover steak if you have it; keep the pieces small so they mingle with the greens
• Cheese swap: if gorgonzola is too strong, a mild blue cheese or crumbled feta works well
• Pasta swap: small shells, elbows, or orzo all work; just keep the shape tiny
• Vegetarian: skip the chicken and bacon, and add a cup of chickpeas for heft
• Dairy free: use a plant based blue cheese crumble or simply leave it out and add a handful of toasted walnuts for texture
• Herb switch: fresh basil or parsley tossed in at the end adds a lovely summery note

For another Chicago inspired dish, try my Chicago Style Italian Beef Sandwich.

How to Make Portillos Chopped Salad

Step 1: Whisk the Dressing

In a small bowl, combine the ⅓ cup olive oil, 3 tbsp red wine vinegar, the minced garlic, 1 tsp Italian seasoning, 1 tsp sugar, ½ tsp salt, and ¼ tsp pepper. Whisk briskly until the sugar is dissolved and the dressing looks slightly cloudy, about 1 minute.

The garlic will be sharp at first, so let it sit while you chop the vegetables. The flavors round out in just a few minutes, and you can always tweak the vinegar or salt before tossing.

Step 2: Chop the Greens

Chop the romaine, iceberg, and red cabbage into small, uniform pieces. You want them roughly the size of a dime, no larger than a pea. That fine chop is the secret to the salad’s texture. Transfer everything to a large mixing bowl.

A sharp chef’s knife makes quick work of this, and a little patience here pays off. Avoid a food processor, which tends to crush the leaves instead of cutting them cleanly. This step takes about 10 minutes of hands on knife work.

Step 3: Fold in the Mix-Ins

Add the cooked ditalini, chopped chicken, crumbled bacon, halved tomatoes, crumbled gorgonzola, and sliced green onions to the bowl with the lettuce. Gently fold everything together until the ingredients are evenly distributed, about 2 minutes.

At this stage, the bowl will look colorful and generous. If you are making the salad ahead, stop here and keep the dressing separate so the lettuce stays crisp.

Step 4: Toss and Serve

Pour the dressing over the salad and toss again until every piece is lightly coated, about 1 minute. Scoop into bowls and top with an extra crumble of gorgonzola and a few bacon bits so that first bite is loaded.

Serve immediately. The lettuce is crunchy, the pasta soaks up the tangy dressing, and every forkful pulls a little of everything.

A Few Tips for the Best Chopped Salad

• The chop size matters more than you think. Take the time to get everything pea sized or smaller so the dressing coats each piece evenly and you get a balanced bite.
• Rotisserie chicken is your friend here. Shred or chop it into small chunks and the whole recipe comes together in 20 minutes flat.
• Do not skip the sugar in the dressing. It is a tiny amount, but it balances the vinegar and keeps the tang from being too sharp.
• Make a double batch of dressing and keep it in the fridge for other salads. It brightens up any simple green salad or pasta salad during the week.

Scale the dressing to your salad size:

Servings	Olive oil	Red wine vinegar	Garlic (minced)	Italian seasoning
2	3 tbsp	1½ tbsp	1 small clove	½ tsp
4	⅓ cup	3 tbsp	1 clove	1 tsp
6	½ cup	¼ cup	1½ cloves	1½ tsp

Storing Leftovers

• Refrigerate: Store the undressed salad in an airtight container for up to 3 days. Keep the dressing in a separate jar, and toss just before eating.
• Reheating: No reheating needed, but let the dressing come to room temperature if it has been chilled, then shake well.
• Serve cold: The salad is best cold, straight from the fridge. If you like a slightly wilted texture like they serve at the restaurant, toss with the dressing 10 to 15 minutes before you plan to eat.

What to Serve With This Chopped Salad

This salad is a main dish on its own, but a warm cup of minestrone soup turns it into a cozy combo. Garlic bread or a crusty roll is also welcome for sopping up any dressing left in the bowl. And if you want to lean into the Chicago theme, a cold beer or a classic Italian beef sandwich on the side makes it a feast.

Frequently Asked Questions

Can I use bagged chopped lettuce to save time?

Yes, absolutely. Look for a blend with iceberg and romaine, and give it an extra rough chop if the pieces are larger than pea sized.

What if I can’t find ditalini pasta?

Small shells, elbow macaroni, or orzo all work well. Just cook them al dente, rinse under cold water, and drain well before adding.

Is this salad gluten free?

No, the pasta contains gluten. To make it gluten free, use a gluten free small pasta shape, or swap in a cup of cooked quinoa for a similar texture.

Can I make the dressing less tangy?

Yes, simply reduce the vinegar to 2 tablespoons and add an extra tablespoon of olive oil. Taste it and adjust with a pinch more sugar if needed.