This copycat Portillo’s Chopped Salad recipe is made with a zesty dressing, bacon, veggies, and spicy chicken. The ditalini pasta is what made this salad famous at Portillo’s in Chicago.
As a born and raised Chicago girl I feel it is only about time that I shared one of my favorite salads, from one of my favorite fast(ish) food chains. Having enjoyed my fair share of this salad over the past decades of my life you can be assured how delicious it is, and how closely it replicates the original.
Aimee’s Recipe Notes
Don’t let this simple chopped salad recipe let you think it is anything but. Loaded with vegetables and bacon and cheese, it’s the hint of oregano that makes you love it even more.
Taste & Texture: Crisp lettuce with hearty pasta, bacon, cheese, and more with a drizzle of lemon vinaigrette. I’ve used spicy chicken to refrlect their newest version, but original breaded or grilled chicken is delicious too.
Prep Note: Prep the ingredients in advance and assemble when ready to serve. The dressing can be made 24 hours in advance.
Storage: Keep leftovers in the refrigerator for up to 3 days.
Chopped Salad Ingredient Notes
If you want the full list of ingredients with measurements, be sure to scroll down to the recipe card below.
- Apple Cider Vinegar- used to bring acidity and a hint of sweetness to balance the vinaigrette. White wine vinegar or red wine vinegar can be substituted.
- Fresh Lemon Juice- gives the dressing a clean, crisp flavor, keeping it light even with the heartier ingredients. Bottled lemon juice can be used, however fresh makes a noticeable difference.
- Oregano- adds an earthy Italian note and gives the dressing its signature flavor.
- Ditalini Pasta- the tiny pasta shape is chewy in texture, and absorbs dressing without turning soggy. A small elbow macaroni or orzo can be used if you can’t find ditalini.
- Cooked Chicken- Portillo’s uses a grilled or roasted chicken. Rotisserie can also be used. In their new spicy chopped salad, this breaded chicken adds the perfect flavor.
Don’t forget to try my other Chicago favorites. From my easy Italian beef recipe to my Chicago pizza recipe, you’re sure to taste the authenticity!
And be sure to try my Portillo’s Cake shake recipe for dessert!
More Hearty Salad Recipes
- This Italian Grinder Salad is packed with flavor and has a creamy, zesty dressing too!
- My layered Chicken Taco Salad has a unique dressing made with salsa and french dressing.
- This southwest chicken salad is one of the favorites in my family, we serve it year round.
- You’ve got to give this Mandarin Chicken salad a try. It too is loaded with pasta and has a zesty dressing.
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Portillo’s Chopped Salad Recipe
Ingredients
For the Dressing
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 1 clove garlic, peeled and minced
- ½ teaspoon dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- ½ cup uncooked Ditalini pasta, about 2 ounces of dry pasta
- 1 cup cooked and diced chicken, see notes
- ½ pound bacon, cooked and crumbed
- 1 cup chopped romaine lettuce
- 1 cup chopped iceberg lettuce
- 1 cup chopped red cabbage
- 1 large roma tomato, diced
- 2 green onions, diced, whites and greens
- ½ cup crumbled Feta cheese, about 2 ounces
- ¼ cup hot giardiniera, optional
Instructions
- For the dressing, whisk all the ingredients together. Refrigerate until ready to serve.
- Cook pasta according to package directions. Drain and set aside.
- Cook bacon until crispy. Or use real bacon bits (although cooking your own bacon does make it taste better). Cook chicken or chicken patty and cut into cubes. Set aside.
- In a large salad bowl, combine romaine, iceberg, and cabbage with tomatoes and green onions. Add cooled pasta, bacon, chicken, and feta cheese. Toss with dressing right before serving the salad.
Notes
- For the chicken, you can use one large chicken breast, cooked and diced. Or, to make it spicy, use a cooked spicy breaded chicken patty. Rotisserie chicken can also be used.
- If choosing the spicy chicken route, go all in and add the hot giardiniera to the salad mix!
- Store leftover salad in the refrigerator for up to 3 days.
- See blog post for more recipe tips and tricks.
