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–+ servings
A white oval plate with chopped salad including pasta, lettuce, diced chicken, tomatoes, and vegetables, sits on a red and white checkered napkin with a serving spoon on a wooden table.
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Portillo's Chopped Salad

Cancel the catering order and make this restaurant favorite at home!
Prep Time30 minutes
Cook Time25 minutes
Marinate Time6 hours
Total Time6 hours 55 minutes
Course: Main Course
Cuisine: American
Keyword: Bacon, Blue Cheese, Pasta, Salad, Tomatoes
Servings: 12
Author: Nicole

Ingredients

For the Vinaigrette

  • ½ cup white balsamic vinegar
  • 4 small garlic cloves finely grated on a microplane
  • 2 teaspoons granulated sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾-1 cup Extra-virgin olive oil

For the Salad

  • 3 (8-ounces each) chicken breasts
  • 2 cups (8-ounces) Ditalini pasta cooked and cooled
  • 8 ounces of bacon cooked and crumbled
  • 1 head of Romaine lettuce chopped
  • 1 head of Iceberg lettuce chopped
  • 1 medium head of Radicchio chopped
  • 4-6 Roma tomatoes seeded and diced
  • 2-4 ounces blue cheese crumbled
  • 1 bunch green onions thinly sliced
  • kosher salt and freshly ground black pepper to taste

Instructions

For the Vinaigrette

  • Place all of the ingredients in a blender and blend until smooth and creamy. Reserve ¼ cup. Vinaigrette can be made, covered, and refrigerated for up to 1 week.

For the Salad

  • In a small container, combine the chicken breasts and reserved vinaigrette. Cover and refrigerate for at least 6 hours.
  • Preheat a charcoal grill for direct medium-high heat; lightly oil the grates. Remove the chicken from the marinade and place the chicken breasts over the coals. Cook for 10-15 minutes per side or until the chicken is no longer pink in the middle. Transfer the chicken to a plate and loosely tent with foil. Allow to cool.
  • Meanwhile, in a large serving bowl, combine the lettuces, pasta, bacon, and tomatoes. Transfer the cooled chicken to a cutting board and dice it into bite-sized pieces. Add the diced chicken to the bowl. Add enough vinaigrette to the salad to lightly coat the ingredients. Add the blue cheese and green onions. Gently toss the salad again and season to taste with salt and freshly ground black pepper. Serve with extra dressing on the side. Enjoy!

Notes

Make ahead:
Vinaigrette can be made, covered, and refrigerated for up to 1 week.
To store:
Leftovers should be covered in an airtight container for up to 3 days.

Nutrition

Calories: 309kcal | Carbohydrates: 13g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 495mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
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