Copycat Portillo’s Chopped Salad

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Ambitious Kitchen

Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(17)

Ingredients

6 servings

For the salad:
8 ounces bacon
4 ounces dry ditalini pasta (or your favorite gluten free short pasta)
2 cups chopped romaine lettuce
2 cups thinly sliced red cabbage
2 cups thinly sliced iceberg lettuce
2 medium-size vine-ripe tomatoes, seeds removed & chopped (or sub 1 pint halved cherry tomatoes)
½ cup diced green onion
2 cups diced cooked chicken breast
⅔ cup gorgonzola cheese crumbles (or blue cheese crumbles)
For the dressing:
⅓ cup olive oil
¼ cup white balsamic vinegar
1-2 teaspoons pure maple syrup (or cane sugar)
1 teaspoon dijon mustard
1 garlic clove, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
Freshly ground black pepper

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Preparation

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Step 1

Make the bacon: Line a large baking sheet with parchment paper. Place bacon in a single layer on the prepared pan and place in a cold oven, then preheat the oven to 425°F and bake until the bacon has reached your desired level of crispiness, 15 to 25 minutes (depending on the thickness of the bacon). Transfer bacon to a plate-lined with paper towels and blot excess grease with a paper towel. Transfer to a cutting board and chop bacon into bite-sized pieces.

Step 2

While the bacon is cooking: Bring a large pot of salted water to a boil, then stir in the pasta. Cook according to the directions on the package, then drain and set aside to cool.

Step 3

Add all the salad ingredients to a large bowl or a platter: romaine lettuce, cabbage, iceberg lettuce, tomatoes, green onion, pasta, chicken, bacon, and gorgonzola cheese.

Step 4

Add all the dressing ingredients to a mason jar or a small bowl: olive oil, white balsamic vinegar, maple syrup, dijon mustard, garlic, oregano, salt, and black pepper. Shake in the jar or whisk well in the bowl to emulsify.

Step 5

Pour the dressing all over the salad and toss to combine. Enjoy! Salad will last 2-3 days in the fridge; if you’re meal prepping, I recommend leaving off the dressing until you’re ready to serve.