Portillos Signature Chopped Salad

Portillo’s Chopped Salad is more than just a side dish; it’s a culinary icon renowned for its vibrant medley of crisp lettuce, finely chopped cabbage, tender ditalini pasta, fresh vegetables, smoky bacon, and a generous sprinkle of creamy Gorgonzola cheese, all harmoniously tossed in a rich, tangy balsamic dressing. This irresistible combination offers a symphony of textures and flavors, making it a beloved choice for any occasion.

If you’re a fan of pasta in your salads, you’ll love exploring other delightful variations. Be sure to try our BLT Pasta Salad, the refreshing Asian Pasta Salad, or the zesty Mexican Street Corn Pasta Salad for more exciting flavors.

Mastering the Art of Portillo’s Chopped Salad at Home

Portillo’s has established itself as a beloved culinary institution across the U.S., particularly famous for its iconic hot dogs, Italian beef, and, of course, the legendary chopped salad. Introduced in the 1990s, this salad quickly became a fan favorite, known for its unique blend of ingredients and distinctive flavor profile. After hearing countless rave reviews and seeing it pop up everywhere, I finally succumbed to the temptation – and it exceeded every expectation. It’s not just a salad; it’s an experience, a perfect balance of sweet and savory notes combined with an incredible array of textures that keep you coming back for more.

This salad effortlessly transitions from a quick, satisfying family dinner to the star of any potluck or BBQ gathering. While my version aims to capture the essence of the original, it’s not an exact replica. In fact, after numerous taste tests with my discerning panel, we’ve collectively decided that our homemade rendition, particularly the dressing, might just be even better! The original Portillo’s salad features a sweet Italian dressing, which is delicious in its own right. However, I’ve opted for a Creamy Balsamic Dressing that I’ve been eager to incorporate into a pasta salad. This choice introduces a sophisticated tang and a velvety texture that beautifully complements the other ingredients, elevating the entire dish to new heights. It’s a fresh take that retains the spirit of the classic while adding a touch of gourmet flair.

Key Ingredients for the Perfect Portillo’s Chopped Salad Copycat

Crafting this iconic chopped salad at home requires a thoughtful selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the signature taste and texture that makes this salad so irresistible:

• Ditalini pasta: These small, tube-shaped pasta pieces are essential for capturing the dressing and adding a delightful chewiness to every bite. Remember to generously salt the water when cooking to infuse flavor directly into the pasta. Cook until al dente for the best texture, ensuring it remains firm enough to hold its shape within the salad.
• Crispy Bacon: Bacon bits are non-negotiable for that irresistible smoky, salty, and crispy crunch. Cook the bacon until perfectly crisp, then crumble it into small pieces. The rendered fat also adds a layer of depth to the salad’s overall flavor profile. If you’re looking for tips on achieving perfectly crispy bacon, check out our guide on how to bake bacon.
• Pre-cooked chicken: For ultimate convenience and a boost of protein, diced pre-cooked chicken is ideal. A store-bought rotisserie chicken is a fantastic shortcut, providing tender, flavorful meat with minimal effort. Alternatively, use any leftover grilled chicken, diced into bite-sized pieces for quick assembly.
• Fresh Lettuce: The base of any great salad! I prefer a blend of half romaine and half iceberg lettuce. Romaine offers a slightly more substantial leaf with a mild bitterness, while iceberg contributes that signature refreshing crunch. In a pinch, either variety will work beautifully, or you can mix in other crisp greens like butter lettuce.
• Finely Chopped Red Cabbage: This vibrant ingredient adds a beautiful pop of color, a fantastic crisp texture, and a subtle peppery note. Ensure it’s chopped finely to integrate seamlessly with the other ingredients, providing an even texture throughout the salad.
• Sweet Cherry Tomatoes: Halved or quartered, cherry tomatoes burst with juicy sweetness and a touch of acidity, cutting through the richness of the other components. Cutting them to a similar size as the other ingredients ensures a balanced bite. Grape tomatoes are also an excellent alternative.
• Thinly Sliced Green Onions: Both the white and green parts of the green onion are used to provide a mild, fresh oniony kick without overpowering the other flavors. Slice them thinly to distribute their zest evenly.
• Crumbled Gorgonzola Cheese: This blue cheese variety adds a pungent, salty, and creamy element that is central to the Portillo’s experience. Its distinct flavor profile wonderfully complements the richness of the bacon and the tang of the dressing. If Gorgonzola isn’t your preference, excellent substitutes include feta, goat cheese, or even a mild blue cheese.
• Creamy Balsamic Dressing: The heart of this salad’s appeal! Our homemade creamy balsamic dressing is a harmonious blend of tangy, sweet, and rich flavors. All ingredients should be blended together until perfectly smooth and emulsified. Store it in a jar in the fridge, and remember to give it a good shake before each use to ensure it’s well combined. This dressing truly ties all the diverse components of the salad together into one cohesive, delicious dish.

Step-by-Step Guide: Crafting Your Own Portillo’s Chopped Salad

Creating this flavorful chopped salad at home is a straightforward process. Follow these steps to achieve a perfectly balanced and utterly delicious dish:

1. Prepare the Creamy Balsamic Dressing: Begin by gathering all your dressing ingredients. Place the honey-vanilla Greek yogurt, balsamic vinegar, maple syrup, olive oil, Dijon-style mustard, minced garlic, salt, and pepper into a small blender. Blend on high speed until the mixture is completely smooth, creamy, and beautifully emulsified. This ensures a consistent texture and flavor. Once blended, transfer the dressing to a mason jar or an airtight container and refrigerate it. Chilling the dressing allows the flavors to meld and develop further. Always remember to give the jar a vigorous shake just before you plan to dress your salad, as ingredients can separate during storage.
2. Cook and Cool the Pasta: Bring a pot of water to a rolling boil. Generously salt the water – this step is crucial for seasoning the pasta itself, adding fundamental flavor that cannot be fully replicated later. A good rule of thumb is to add 1 teaspoon of salt for every 4 cups of water. Add the ditalini pasta and cook according to package directions until it is perfectly al dente, meaning it’s firm to the bite but not hard. Once cooked, drain the pasta thoroughly and immediately run it under cold water to stop the cooking process and prevent it from sticking together. Shake off any excess water until the pasta is cool and relatively dry. To prevent clumping and add an initial layer of flavor, toss the cooled pasta with a few tablespoons of your freshly prepared creamy balsamic dressing.
3. Prepare Bacon and Chicken: Cook the bacon slices in a medium pan or on an electric griddle over medium heat until they are wonderfully crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat, then let it cool slightly. Once cool enough to handle, chop the crispy bacon coarsely into small, bite-sized pieces. Next, dice your pre-cooked rotisserie chicken or leftover grilled chicken into similarly sized, manageable pieces. Uniformity in size helps ensure every forkful of salad is a delightful mix of ingredients.
4. Assemble and Dress the Salad: In a very large mixing bowl, combine the chopped lettuce, finely chopped red cabbage, halved or quartered cherry tomatoes, and thinly sliced green onions. Add the cooled, lightly dressed pasta, the chopped crispy bacon, and the diced chicken. Finally, sprinkle in the crumbled Gorgonzola cheese. This is a critical point: if you do not plan to eat the entire salad immediately, only dress the portion you intend to serve. Dressed salad, particularly with lettuce and bacon, tends to wilt and become soggy quickly. If you’re serving the whole batch, add the creamy balsamic dressing to your desired preference (you may not need to use all of it – see Note 1 in the recipe card for more details) and gently toss all the ingredients together until everything is evenly coated. Serve immediately and enjoy!

Explore More Delicious Salad Creations

Salads are incredibly versatile and can be tailored to any taste or occasion. If you’ve enjoyed this Portillo’s Chopped Salad, we encourage you to try these other fantastic recipes that offer a diverse range of flavors and textures:

• Indulge in our Honey Mustard Salad Dressing paired with a hearty chicken salad – a classic combination that never disappoints.
• For a robust meal, try our elegant Steak Salad Recipe, featuring succulent steak (or chicken) and a bright citrus vinaigrette.
• Transport your taste buds to the Mediterranean with our vibrant Greek Pasta Salad, complete with a zesty Greek-inspired dressing.
• Discover a unique and refreshing twist with our Broccoli Grape Pasta Salad, tossed in a delightful creamy dressing.
• And for another Italian-inspired favorite, don’t miss our Italian Pasta Salad, highlighted by a robust Italian-inspired vinaigrette.

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5 from 27 votes

Portillo’s Chopped Salad

By
Chelsea Lords

Portillo’s Chopped Salad is loaded with crisp lettuce, cabbage, tender pasta noodles, veggies, bacon, and a creamy balsamic dressing, all topped with gorgonzola for a flavorful finish!

Prep Time:
30 minutes

Total Time:
30 minutes

Servings:
6 as a side

Equipment

• Small blender
• Medium pan or electric griddle

Ingredients

Chopped Salad

• 1 cup uncooked ditalini pasta
• 1/2 cup cooked and crumbled bacon (about 7 slices)
• 2 cups rotisserie chicken or leftover grilled chicken, diced
• 5 cups chopped lettuce (I like to use half romaine (2-1/2 cups; 100g) and half iceberg lettuce (2-1/2 cups; 150g))
• 1-1/2 cups chopped red cabbage
• 1 cup cherry tomatoes halved or quartered
• 1 cup thinly sliced green onions
• 1/4 to 1/2 cup crumbled gorgonzola cheese

Creamy Balsamic Dressing

• 1/2 cup honey-vanilla Greek yogurt (I recommend Greek Gods)
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup (not pancake syrup)
• 1/4 cup olive oil
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon finely minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Place all dressing ingredients (honey-vanilla Greek yogurt, balsamic vinegar, maple syrup, olive oil, Dijon-style mustard, minced garlic, salt, and pepper) into a small blender. Blend until thoroughly combined, smooth, creamy, and beautifully emulsified. Transfer the prepared dressing to a mason jar or other airtight container and refrigerate until you are ready to assemble and serve your salad. Remember to shake the dressing well before each use to ensure all ingredients are perfectly mixed.
• Cook the ditalini pasta according to the package directions, aiming for an al dente texture. It’s crucial to generously salt the water during cooking, as this is your primary opportunity to season the pasta itself, infusing it with flavor from the inside out. A good guideline is to add 1 teaspoon of salt for every 4 cups of water. Once cooked, drain the pasta thoroughly. To stop the cooking process and prevent the pasta from sticking, rinse it under cold water until completely cooled. Ensure it’s well-drained and shaken dry. Once cool and dry, toss the pasta with a few tablespoons of the prepared creamy balsamic dressing. This step adds an initial layer of flavor and helps prevent the pasta from clumping.
• Cook the bacon in a pan or on an electric griddle until it reaches your desired level of crispness. Once cooked, remove the bacon and place it on a paper towel-lined plate to absorb any excess grease. Allow it to cool slightly, then chop it coarsely into small, bite-sized pieces. While the bacon cools, take your rotisserie chicken (or leftover grilled chicken) and dice it into small, uniform pieces. Having both proteins prepped ensures a quick and efficient salad assembly.
• In a large serving bowl, combine the chopped lettuce, finely chopped red cabbage, halved or quartered cherry tomatoes, and thinly sliced green onions. Add the cooled and lightly dressed pasta, the chopped crispy bacon, and the diced chicken. Sprinkle the crumbled Gorgonzola cheese over the top. It is very important to only dress the portion of the salad you plan to eat immediately, as this salad does not store well once dressed. The dressing will cause the lettuce to wilt and the bacon to become soggy over time. If you are serving the entire salad, add the creamy balsamic dressing to your desired preference (you may not use all of it – see Note 1 in the recipe notes for more details on leftover dressing). Toss gently to ensure all ingredients are evenly coated and serve immediately for the best experience.

Recipe Notes

Note 1: The dressing recipe yields a generous amount. Depending on your personal preference for how heavily dressed you like your salads, you might use all of it, or you may have a good amount leftover. Any leftover dressing can be stored in an airtight container in the fridge for 5–7 days, remaining fresh and ready for your next salad.
Storage: The salad can be prepared in advance, but it is crucial that the salad greens, bacon, cheese, and dressing are all stored separately. Combine these components right before eating to maintain optimal freshness, crispness, and texture.

Nutrition

Serving: 1serving

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Calories: 253kcal

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Carbohydrates: 20.3g

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Protein: 12.3g

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Fat: 10.6g

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Cholesterol: 28.8mg

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Sodium: 92.9mg

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Fiber: 1.7g

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Sugar: 9.7g

Nutrition information is automatically calculated, so should only be used as an approximation.