Portillos Chopped Salad: A Delicious & Healthy Recipe

Portillos Chopped Salad: Craving that iconic Chicago salad but can’t make it to Portillo’s? I’ve got you covered! This copycat recipe brings all the fresh, flavorful goodness of the original right to your kitchen. Imagine sinking your fork into a vibrant mix of crisp lettuce, juicy tomatoes, crunchy bacon, tender chicken, and that unforgettable sweet vinaigrette – all perfectly chopped and ready to devour.

While Portillo’s is a relatively modern institution, the concept of a chopped salad has roots in various culinary traditions. The beauty of a chopped salad lies in its perfect harmony of textures and flavors in every single bite. No more chasing ingredients around your bowl! Everything is uniformly sized and distributed, ensuring a delightful experience from start to finish.

People absolutely adore the Portillos Chopped Salad for its incredible taste and satisfying crunch. The combination of savory meats, fresh vegetables, and that signature sweet Italian dressing is simply irresistible. Plus, it’s a surprisingly hearty and filling meal, perfect for a quick lunch or a light dinner. This Portillos Chopped Salad recipe is not only delicious but also easily customizable to your liking. So, ditch the takeout and let’s recreate this Windy City favorite together!

Ingredients:

• For the Lettuce Base:
• 1 head Romaine lettuce, chopped
• 1/2 head Iceberg lettuce, chopped
• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• For the Pasta:
• 8 oz ditalini pasta
• Water for boiling
• 1 teaspoon salt (for pasta water)
• For the Cheese:
• 4 oz crumbled Gorgonzola cheese
• For the Bacon:
• 6 slices bacon, cooked and crumbled
• For the Tomatoes:
• 1 pint grape tomatoes, halved
• For the Green Onions:
• 3 green onions, thinly sliced
• For the Dressing (Copycat Recipe):
• 1/2 cup mayonnaise
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk (or more, to thin)

Preparing the Chicken:

1. Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, and paprika. Rub this mixture evenly over both sides of the chicken breasts. This ensures a flavorful and well-seasoned chicken.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
3. Rest and Dice: Remove the cooked chicken from the skillet and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, dice the chicken into bite-sized pieces.

Cooking the Pasta:

1. Boil the Water: Fill a large pot with water and bring it to a rolling boil. Add 1 teaspoon of salt to the boiling water. This seasons the pasta as it cooks.
2. Cook the Pasta: Add the ditalini pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means the pasta is firm to the bite.
3. Drain and Rinse: Once the pasta is cooked, drain it in a colander. Rinse the pasta with cold water to stop the cooking process and prevent it from sticking together. This is a crucial step for a good salad.

Preparing the Bacon:

1. Cook the Bacon: There are several ways to cook bacon. You can fry it in a skillet over medium heat until crispy, bake it in the oven at 400°F (200°C) for about 15-20 minutes, or even microwave it. Choose your preferred method.
2. Crumble the Bacon: Once the bacon is cooked and crispy, remove it from the pan and place it on a paper towel-lined plate to drain excess grease. Once cooled slightly, crumble the bacon into small pieces.

Making the Dressing:

1. Combine Ingredients: In a medium-sized bowl, whisk together the mayonnaise, red wine vinegar, sugar, Dijon mustard, olive oil, dried oregano, garlic powder, salt, and pepper. Make sure all ingredients are well combined for a smooth and emulsified dressing.
2. Adjust Consistency: Add the milk, one tablespoon at a time, until the dressing reaches your desired consistency. You may need more or less milk depending on your preference. The dressing should be creamy and pourable.
3. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You may want to add more sugar for sweetness, vinegar for tanginess, or salt and pepper to taste.

Assembling the Salad:

1. Combine Lettuce: In a large bowl, combine the chopped Romaine lettuce and Iceberg lettuce. This forms the base of the salad.
2. Add Toppings: Add the diced chicken, cooked ditalini pasta, crumbled Gorgonzola cheese, crumbled bacon, halved grape tomatoes, and sliced green onions to the bowl with the lettuce.
3. Dress the Salad: Pour the 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.
4. Toss and Serve: Toss the salad gently to ensure all ingredients are well combined and coated with the dressing. Serve immediately.

Tips and Variations:

• Make Ahead: You can prepare the individual components of the salad ahead of time. Cook the chicken, pasta, and bacon, and make the dressing. Store them separately in the refrigerator until ready to assemble the salad. This is a great time-saver for busy weeknights.
• Vegetarian Option: To make this salad vegetarian, omit the chicken and bacon. You can add other protein sources such as chickpeas, black beans, or tofu.
• Cheese Variations: If you don’t like Gorgonzola cheese, you can substitute it with other cheeses such as blue cheese, feta cheese, or shredded Parmesan cheese.
• Vegetable Additions: Feel free to add other vegetables to the salad, such as cucumbers, bell peppers, or avocado.
• Nut Additions: Add some crunch to the salad by adding toasted nuts such as almonds, walnuts, or pecans.
• Dressing Storage: Store any leftover dressing in an airtight container in the refrigerator for up to 5 days.
• Chicken Cooking Methods: Besides pan-frying, you can also grill or bake the chicken. Grilling adds a smoky flavor, while baking is a hands-off method.
• Pasta Alternatives: If you don’t have ditalini pasta, you can use other small pasta shapes such as elbow macaroni or small shells.
• Bacon Alternatives: If you prefer a leaner option, you can use turkey bacon instead of regular bacon.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Sweetness Adjustment: Adjust the amount of sugar in the dressing to your liking. Some people prefer a sweeter dressing, while others prefer a more tangy one.
• Herb Variations: Experiment with different herbs in the dressing. Fresh parsley, chives, or dill would be great additions.
• Presentation: For a more elegant presentation, arrange the salad on individual plates instead of serving it in a large bowl.
• Lunch Prep: This salad is perfect for meal prepping lunches. Just pack the salad and dressing separately and combine them right before eating.

Detailed Notes on Ingredients:

Lettuce:

The combination of Romaine and Iceberg lettuce provides a good balance of texture and flavor. Romaine lettuce is crisp and slightly bitter, while Iceberg lettuce is mild and refreshing. You can adjust the ratio of Romaine to Iceberg based on your preference.

Chicken:

Using boneless, skinless chicken breasts makes the preparation process easier and faster. Make sure to cook the chicken thoroughly to ensure it is safe to eat. You can also use leftover cooked chicken or rotisserie chicken for convenience.

Pasta:

Ditalini pasta is a small, tube-shaped pasta that is perfect for salads. It holds the dressing well and adds a nice texture to the salad. Be sure to cook the pasta al dente to prevent it from becoming mushy.

Cheese:

Gorgonzola cheese adds a creamy and tangy flavor to the salad. If you are not a fan of Gorgonzola, you can substitute it with another blue cheese or a different type of cheese altogether.

Bacon:

Bacon adds a smoky and salty flavor to the salad. Make sure to cook the

Conclusion:

This isn’t just another salad; it’s an experience! The Portillo’s Chopped Salad, with its symphony of textures and flavors, is a culinary adventure you absolutely need to embark on. From the crisp lettuce and perfectly cooked chicken to the tangy blue cheese and sweet bursts of dried cranberries, every bite is a delightful surprise. It’s a complete meal in itself, packed with protein, healthy fats, and enough deliciousness to satisfy even the most discerning palate. I truly believe this recipe captures the essence of the original, allowing you to enjoy that iconic Portillo’s taste right in your own kitchen. But the best part? It’s incredibly versatile! While the recipe I’ve shared is a faithful recreation, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes to the dressing for a subtle kick, or incorporate some diced jalapeños into the salad itself. * Vegetarian Delight: Swap out the chicken for grilled halloumi cheese or marinated tofu for a satisfying vegetarian option. You could even add some roasted chickpeas for extra protein and crunch. * Seasonal Twists: In the fall, consider adding roasted butternut squash or apples for a seasonal variation. During the summer, fresh berries or grilled corn would be fantastic additions. * Dressing Adjustments: If you prefer a lighter dressing, you can reduce the amount of mayonnaise or add a splash of lemon juice or vinegar to brighten it up. For a creamier dressing, try adding a dollop of sour cream or Greek yogurt. * Presentation Matters: While the chopped nature of the salad is part of its charm, you can also arrange the ingredients artfully on a platter for a more elegant presentation. Consider serving it with warm pita bread or crusty rolls for dipping. * Make it a Wrap: Transform your Portillo’s Chopped Salad into a delicious wrap by stuffing it into a large tortilla. This is a great option for a quick and easy lunch or snack. * Meal Prep Magic: This salad is perfect for meal prepping! Prepare all the ingredients in advance and store them separately. Then, simply assemble the salad when you’re ready to eat. This will save you time and ensure that your salad stays fresh and crisp. 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 guaranteed crowd-pleaser, perfect for potlucks, barbecues, or a simple weeknight dinner. The beauty of this Portillo’s Chopped Salad lies not only in its incredible taste but also in its adaptability. Don’t be afraid to get creative and tailor it to your own preferences. So, what are you waiting for? Gather your ingredients, put on your apron, and get chopping! I can’t wait to hear about your experience. Please, leave a comment below and let me know how it turned out. Did you make any modifications? What did your family and friends think? Share your photos and tag me on social media – I’d love to see your creations! Happy cooking, and enjoy every delicious bite! I hope this recipe brings a little bit of Portillo’s magic into your home.

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