Name: Portillos Chopped Salad: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 2 cups finely chopped romaine lettuce; 1 cup finely chopped iceberg lettuce; 1/2 cup diced cooked chicken breast; 1/2 cup diced cooked bacon; 1/2 cup diced tomatoes; 1/4 cup crumbled blue cheese; 1/4 cup finely chopped red cabbage; 1/4 cup ditalini pasta, cooked and cooled; 1/4 cup chopped green onions; 1/4 cup red wine vinegar; 2 tablespoons sugar; 1 tablespoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup vegetable oil; 1 tablespoon honey; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder

Portillos Chopped Salad: Craving that iconic Chicago flavor but can't make it to the Windy City? I've got you covered! This isn't just another salad; it's a vibrant, flavor-packed experience that will transport your taste buds straight to Portillo's. Forget boring greens – we're talking crisp lettuce, juicy tomatoes, perfectly cooked pasta, savory bacon, tangy blue cheese, and a sweet, unforgettable house dressing that ties it all together.

While Portillo's is famous for its Chicago-style hot dogs and Italian beef, their chopped salad has quietly become a cult favorite. It's a testament to the fact that sometimes, the simplest combinations, executed perfectly, can be the most satisfying. The beauty of the Portillos Chopped Salad lies in its harmonious blend of textures and tastes. The crunch of the lettuce contrasts beautifully with the creamy cheese and the chewy pasta, while the sweet and savory dressing elevates every bite.

People adore this salad for so many reasons. It's incredibly satisfying, offering a complete meal in a bowl. It's also endlessly customizable – feel free to add grilled chicken or shrimp for extra protein. But most importantly, it's just plain delicious! The unique combination of ingredients creates a symphony of flavors that keeps you coming back for more. So, ditch the takeout and let's recreate this Chicago classic in your own kitchen. Get ready to experience the magic of the Portillo's Chopped Salad!

Ingredients:

For the Salad:

2 cups finely chopped romaine lettuce
1 cup finely chopped iceberg lettuce
1/2 cup diced cooked chicken breast
1/2 cup diced cooked bacon
1/2 cup diced tomatoes
1/4 cup crumbled blue cheese
1/4 cup finely chopped red cabbage
1/4 cup ditalini pasta, cooked and cooled
1/4 cup chopped green onions

For the Sweet Vinaigrette Dressing:

1/4 cup red wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Preparing the Salad Ingredients:

Prepare the Lettuce: This is the foundation of our salad, so let's get it right. Wash both the romaine and iceberg lettuce thoroughly. Make sure to remove any wilted or discolored outer leaves. Dry the lettuce completely using a salad spinner or by patting it dry with paper towels. The drier the lettuce, the better the dressing will adhere. Now, the key to a true Portillo's chopped salad is the fine chop. Aim for pieces that are about 1/4 inch in size. This ensures that every bite is a perfect mix of all the ingredients.
Cook and Dice the Chicken: You can use leftover cooked chicken breast, or cook some specifically for this salad. If cooking, I prefer to poach the chicken for a tender and juicy result. To poach, simply simmer the chicken breasts in water with a little salt and pepper until cooked through (about 15-20 minutes). Let the chicken cool slightly before dicing it into small, even pieces. About 1/2 inch dice is perfect.
Cook and Dice the Bacon: Crispy bacon is a must! Cook the bacon until it's nice and crispy. You can bake it in the oven, fry it in a pan, or even microwave it. Once cooked, drain off any excess grease and let it cool slightly. Then, dice the bacon into small pieces, similar in size to the chicken.
Dice the Tomatoes: Use ripe, but firm tomatoes. Roma tomatoes work well because they have less seeds and a good texture. Dice the tomatoes into small pieces, about 1/4 inch in size.
Crumble the Blue Cheese: If you're not a fan of blue cheese, you can substitute it with feta cheese or even shredded cheddar cheese. But for the authentic Portillo's experience, blue cheese is the way to go! Crumble the blue cheese into small pieces.
Chop the Red Cabbage: Red cabbage adds a nice crunch and color to the salad. Finely chop the red cabbage into small, thin strips.
Cook the Ditalini Pasta: Cook the ditalini pasta according to the package directions. Be sure to cook it al dente, so it doesn't get mushy in the salad. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process. Let it cool completely before adding it to the salad.
Chop the Green Onions: Thinly slice the green onions, using both the white and green parts.

Making the Sweet Vinaigrette Dressing:

Combine the Wet Ingredients: In a medium-sized bowl, whisk together the red wine vinegar, sugar, Dijon mustard, salt, pepper, and honey. Make sure the sugar is completely dissolved.
Slowly Add the Oil: While whisking constantly, slowly drizzle in the vegetable oil. Whisk until the dressing is emulsified and slightly thickened. This process is important to create a stable emulsion, preventing the oil and vinegar from separating.
Add the Herbs and Spices: Stir in the dried oregano and garlic powder. Taste the dressing and adjust the seasonings as needed. You might want to add a little more sugar if you prefer a sweeter dressing, or a little more vinegar if you prefer a tangier dressing.
Chill the Dressing: For the best flavor, cover the dressing and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together. The dressing can be stored in the refrigerator for up to a week.

Assembling the Portillo's Chopped Salad:

Combine the Salad Ingredients: In a large bowl, combine the chopped romaine lettuce, chopped iceberg lettuce, diced cooked chicken breast, diced cooked bacon, diced tomatoes, crumbled blue cheese, chopped red cabbage, cooked ditalini pasta, and chopped green onions.
Dress the Salad: Pour the sweet vinaigrette dressing over the salad. Start with about half of the dressing and add more as needed, tossing gently to coat all the ingredients evenly. Be careful not to overdress the salad, as it can become soggy.
Toss and Serve: Toss the salad gently to combine all the ingredients and the dressing. Serve immediately. You can also chill the salad for a short time before serving, but I recommend adding the dressing just before serving to prevent the lettuce from wilting.

Conclusion:

This isn't just another salad; it's an experience. It's a symphony of textures and flavors that will have your taste buds singing. From the crisp lettuce to the salty bacon, the sweet tomatoes to the tangy dressing, every bite is a delightful surprise. I truly believe this Portillo's Chopped Salad recreation is a must-try for anyone who loves a vibrant, satisfying, and utterly delicious meal. It's the perfect balance of healthy and indulgent, making it ideal for a light lunch, a hearty dinner, or even a potluck contribution that's guaranteed to disappear fast. But the best part? It's incredibly versatile! Feel free to experiment with different ingredients to make it your own. Craving a little extra protein? Add some grilled chicken, shrimp, or even chickpeas for a vegetarian boost. Want to kick up the spice? A pinch of red pepper flakes or a drizzle of hot sauce will do the trick. For a sweeter twist, consider adding some dried cranberries or chopped apples. And if you're not a fan of blue cheese, feta or goat cheese are excellent substitutes.

Serving Suggestions and Variations:

* As a Main Course: Serve a generous portion of the salad on its own for a complete and satisfying meal. * As a Side Dish: Pair it with grilled chicken, steak, or fish for a balanced and flavorful dinner. * As a Wrap Filling: Spoon the salad into a large tortilla for a quick and easy lunch on the go. * Deconstructed Salad Bar: Set out all the ingredients separately and let everyone create their own perfect chopped salad. This is a great option for parties or gatherings. * Meal Prep Magic: Prepare all the components of the salad in advance and store them separately. Assemble just before serving to prevent the lettuce from getting soggy. * Italian Twist: Use an Italian vinaigrette and add some salami and provolone cheese. * Mexican Fiesta: Add black beans, corn, avocado, and a spicy cilantro-lime dressing. * Mediterranean Delight: Incorporate Kalamata olives, cucumbers, and a lemon-herb vinaigrette. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a crowd-pleaser, a conversation starter, and a guaranteed way to brighten up any meal. The beauty of this Portillo's Chopped Salad lies in its adaptability. Don't be afraid to get creative and adjust the ingredients to suit your own taste preferences. After all, cooking should be fun and rewarding! So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise, you won't be disappointed. And once you've tried it, I'd absolutely love to hear about your experience. Did you make any modifications? What did you think of the dressing? What did your family and friends say? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you to enjoy. Happy cooking, and bon appétit! I can't wait to see your creations! Let me know if you think this version of the Portillo's Chopped Salad is as good as the original!