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Portillos Chopped Salad

Portillos Chopped Salad Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 cups chopped romaine lettuce
  • 2 cups chopped iceberg lettuce
  • 1 cup shredded red cabbage
  • 1 cup cooked ditalini pasta (from about 4 oz dry)
  • 1 cup chopped cooked chicken breast
  • 4 slices bacon, cooked and crumbled
  • 1 cup halved cherry tomatoes
  • ½ cup crumbled gorgonzola cheese
  • 2 green onions, thinly sliced
  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, sugar, salt, and pepper until the sugar dissolves.
  2. Chop the romaine, iceberg, and cabbage into pea sized pieces and place them in a large mixing bowl.
  3. Add the cooked pasta, chicken, bacon, tomatoes, gorgonzola, and green onions to the bowl and gently fold until evenly distributed.
  4. Pour the dressing over the salad, toss to coat, and serve topped with extra gorgonzola and bacon.

Notes

If you enjoy the slightly wilted texture of the original, toss the salad with the dressing about 10 minutes before serving. The dressing stays fresh in the fridge for up to a week, so any extra is great on tomorrow’s greens.