Copycat Portillo’s Chopped Salad Recipe

It was a Tuesday, and the craving hit hard – that unmistakable, perfectly balanced, utterly addictive crunch and tang of a Portillo’s Chopped Salad. Living miles away from the nearest location, a trip wasn’t feasible, but my determination was strong. I’d tried other copycat recipes before, some good, some… well, let’s just say they missed the mark. This time, I was committed to nailing it. After a bit of research and a few test runs, tweaking ratios and tasting, I finally landed on the one. The moment of truth came at dinner. My husband, a Portillo’s aficionado, took his first bite, paused, and then his eyes widened. “This is it,” he declared. “This is the salad.” The kids, usually picky about anything green, devoured their portions and even asked for seconds of the “yummy pasta salad.” Success! It’s now a family favorite, perfect for weeknight dinners, potlucks, and satisfying those Chicago-style cravings anytime they strike. The combination of textures and flavors is just PURE MAGIC, and I’m thrilled to share this meticulously crafted version with you.

The Legendary Portillo’s Chopped Salad: A Taste of Chicago at Home

For those unfamiliar, Portillo’s is a Chicago institution, famed for its hot dogs, Italian beef, and, of course, its iconic Chopped Salad. It’s a masterful blend of fresh greens, tender chicken, smoky bacon, pasta, vibrant veggies, and tangy gorgonzola, all tossed in a signature sweet Italian vinaigrette. This recipe brings that beloved taste right into your kitchen, allowing you to recreate the magic whenever the craving strikes. It’s more than just a salad; it’s an experience.

Why This Copycat Portillo’s Chopped Salad Will Become Your New Favorite

Beyond replicating a restaurant favorite, this homemade version offers several advantages:

• Freshness Guaranteed: You control the quality of every ingredient, ensuring peak freshness and flavor.
• Customizable: Love extra bacon? Want to skip the chicken for a vegetarian version? You’re the chef!
• Cost-Effective: Making it at home is significantly more budget-friendly than frequent restaurant visits, especially for feeding a crowd.
• Impress Factor: Serve this at your next gathering, and watch your guests be amazed. It’s a showstopper that tastes as good as it looks.
• That Authentic Taste: We’ve painstakingly balanced the ingredients and dressing to get as close as humanly possible to the real deal.

Ingredients for Your Copycat Portillo’s Chopped Salad

This recipe yields a generous salad, perfect for 4-6 main course servings or 8-10 side servings.

For the Salad:

• Lettuce: 1 medium head of Romaine lettuce, chopped (about 6-8 cups)
• Lettuce/Cabbage: 1/2 small head of Iceberg lettuce, chopped (about 3-4 cups) OR 2 cups shredded red cabbage for color and crunch (or a mix)
• Pasta: 1 cup dry Ditalini pasta (cooks to about 2 cups)
• Chicken: 2 boneless, skinless chicken breasts (about 1 lb total), cooked and diced
• Bacon: 8 slices thick-cut bacon, cooked until crispy and crumbled
• Tomatoes: 2-3 Roma tomatoes, seeded and diced (about 1 cup)
• Gorgonzola Cheese: 3/4 cup crumbled (or blue cheese, if preferred)
• Green Onions: 4-5 green onions (scallions), thinly sliced (both white and green parts)
• Red Onion (Optional): 1/4 cup finely diced red onion, for an extra bite

For the Sweet Italian Vinaigrette:

• Olive Oil: 1/2 cup good quality extra virgin olive oil
• Red Wine Vinegar: 1/3 cup
• Water: 2 tablespoons
• Granulated Sugar: 2 tablespoons (adjust to taste)
• Dijon Mustard: 1 teaspoon (helps emulsify)
• Garlic: 1-2 cloves, minced or pressed
• Dried Oregano: 1 teaspoon
• Dried Basil: 1/2 teaspoon
• Salt: 3/4 teaspoon (or to taste)
• Freshly Ground Black Pepper: 1/2 teaspoon (or to taste)
• Optional: A tiny pinch of red pepper flakes for a subtle kick

Step-by-Step Instructions: Crafting the Perfect Chop

The key to this salad is prepping each component properly and then combining them for that signature texture and taste.

1. Prepare the Pasta:
* Bring a pot of salted water to a rolling boil.
* Add the ditalini pasta and cook according to package directions until al dente (usually 7-9 minutes). Be careful not to overcook; it should still have a slight bite.
* Drain the pasta thoroughly and rinse immediately with cold water to stop the cooking process and cool it down.
* Drizzle with a tiny bit of olive oil (about 1/2 teaspoon) and toss to prevent sticking. Set aside to cool completely. This step is crucial; warm pasta will wilt the lettuce.

2. Cook the Chicken:
* You have options here:
* Grilling: Season chicken breasts with salt, pepper, and garlic powder. Grill until cooked through (165°F internal temperature). Let rest, then dice.
* Pan-Searing: Season as above. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until golden brown and cooked through. Let rest, then dice.
* Poaching: Place chicken in a saucepan with enough chicken broth or water to cover. Add aromatics like a bay leaf, peppercorns, and a slice of onion. Bring to a gentle simmer, then reduce heat and cook for 10-15 minutes, or until cooked through. Remove, let cool, then dice.
* Rotisserie Chicken: For a shortcut, use diced meat from a store-bought rotisserie chicken.
* Once cooked and cooled slightly, dice the chicken into small, bite-sized pieces (about 1/2 inch). Set aside.

3. Cook the Bacon:
* Lay bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until crispy (about 8-12 minutes).
* Remove bacon to a paper towel-lined plate to drain.
* Once cooled, crumble or chop the bacon into small pieces. Set aside.

4. Prepare the Vegetables and Cheese:
* Lettuce & Cabbage: Wash and thoroughly dry the romaine lettuce (and iceberg/red cabbage if using). A salad spinner works best. Chop into small, bite-sized pieces. The “chopped” aspect is key to the Portillo’s experience.
* Tomatoes: Wash, core, and seed the Roma tomatoes. Dice them into small pieces (about 1/4 to 1/2 inch). Seeding prevents the salad from becoming watery.
* Green Onions: Wash and trim the green onions. Slice them thinly, using both the white and green parts.
* Red Onion (if using): Peel and finely dice the red onion. If its flavor is too strong, you can soak the diced onion in cold water for 10 minutes, then drain thoroughly.
* Gorgonzola: If you bought a block, crumble it into small pieces.

5. Make the Sweet Italian Vinaigrette:
* In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, water, sugar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and pepper.
* Whisk vigorously or shake the jar until the dressing is well emulsified and the sugar is dissolved.
* Taste and adjust seasonings if necessary. You might prefer it a little sweeter (add a pinch more sugar) or tangier (a splash more vinegar).
* This dressing can be made ahead and stored in the refrigerator for up to a week. Bring to room temperature and shake well before using.

6. Assemble the Salad:
* In a very large salad bowl (and I mean large – you need room to toss!), combine the chopped romaine, iceberg/red cabbage, cooled ditalini pasta, diced cooked chicken, crumbled bacon, diced tomatoes, sliced green onions, and (if using) diced red onion.
* Gently sprinkle the crumbled gorgonzola cheese over the top.
* Dressing Strategy: There are two schools of thought here, both valid:
* Dress and Toss (Restaurant Style): Pour about 2/3 of the prepared dressing over the salad. Toss gently but thoroughly, ensuring every ingredient is lightly coated. Add more dressing if needed, a little at a time, until it’s dressed to your liking. This method ensures every bite is flavorful.
* Serve Dressing on the Side: If you anticipate leftovers or prefer guests to dress their own, serve the salad components beautifully arranged and offer the dressing on the side. This keeps the salad fresher for longer if not all consumed at once.
* For the most authentic experience, aim for a well-dressed salad, but not a soggy one.

7. Serve Immediately:
* Once tossed, the Portillo’s Chopped Salad is best enjoyed right away for optimal texture and flavor.

Nutrition Facts (Estimated)

• Servings: 4-6 large main course servings (or 8-10 side servings)
• Calories per serving (approximate, based on 6 main course servings): 550-650 calories.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredient choices, brands, and portion sizes. This calculation includes a moderate amount of dressing.

Preparation Time

• Active Preparation Time: 30-40 minutes (chopping vegetables, dicing cooked chicken/bacon)
• Cooking Time (Pasta, Chicken, Bacon): 25-35 minutes (can be done concurrently or ahead)
• Cooling Time (Pasta): At least 20-30 minutes
• Total Time (excluding extensive cooling): Approximately 1 hour to 1 hour 15 minutes

How to Serve Your Masterpiece: Portillo’s Style

This salad is a meal in itself, but here are some ways to present and enjoy it:

• Classic Bowl: Serve in a large, wide bowl, allowing the colors and textures to shine. Provide salad tongs for easy serving.
• Individual Portions: For a more formal setting or portion control, pre-toss the salad and serve in individual bowls. Garnish with an extra sprinkle of gorgonzola or a few bacon crumbles.
• As a Main Course:
  • Enjoy it as is for a satisfying and complete lunch or dinner.
  • Pair with a slice of crusty bread or garlic bread to soak up any extra dressing.
• As a Side Dish:
  • Perfect alongside grilled meats, Italian beef sandwiches (for the full Chicago experience!), or pizza.
  • A fantastic addition to potlucks, BBQs, and picnics.
• Make it a Salad Bar:
  • If catering to different preferences, set out bowls of each chopped ingredient (lettuce, chicken, pasta, bacon, tomatoes, onions, cheese) and let everyone build their own salad. Place the dressing on the side.
• For that Portillo’s Vibe:
  • Serve with a cold fountain drink (lemonade or cola).
  • If you’re really going for it, try finding some crinkle-cut fries to serve on the side!

Additional Tips for Chopped Salad Perfection

1. Chill Your Ingredients: For the crispiest, most refreshing salad, ensure all your components (especially the lettuce, pasta, and chicken) are well-chilled before assembling and dressing.
2. Don’t Dress Too Early: Dress the salad just before serving. If dressed too far in advance, the lettuce will wilt and the salad can become soggy. If making ahead, keep the dressing and salad components separate.
3. The “Chop” is Key: Take the time to chop all ingredients (except the pasta and cheese crumbles) into relatively uniform, small, bite-sized pieces. This is crucial for the signature texture and ensures you get a bit of everything in each forkful.
4. Pasta Perfection: Don’t overcook the ditalini. Al dente is best. Rinsing with cold water immediately after draining stops the cooking and helps prevent clumping. A tiny drizzle of olive oil while it cools also helps.
5. Taste and Adjust Dressing: The provided dressing recipe is a fantastic base, but don’t be afraid to taste and tweak it. Some like it sweeter, some tangier. A little more sugar, a splash of vinegar, or an extra pinch of herbs can personalize it to your exact preference.

Frequently Asked Questions (FAQ)

Q1: Can I make this salad ahead of time?
A1: Yes, partially. You can cook the chicken, bacon, and pasta up to 2 days in advance and store them in airtight containers in the refrigerator. Chop the vegetables (except tomatoes, which are best fresh) a day ahead. Prepare the dressing and store it separately. Assemble and toss the salad just before serving for best results.

Q2: What are some good substitutions for gorgonzola cheese?
A2: If gorgonzola is too strong for your taste, traditional blue cheese is a common substitute. For a milder option, try crumbled feta cheese, or even small cubes of provolone or mozzarella. However, gorgonzola is key to the authentic Portillo’s flavor.

Q3: Can I make this salad vegetarian?
A3: Absolutely! Simply omit the chicken and bacon. To maintain substance, you could add a can of rinsed and drained chickpeas or cannellini beans, some diced avocado, or even some marinated artichoke hearts. Ensure your cheese is vegetarian-friendly if needed.

Q4: How long will the dressing last?
A4: The homemade sweet Italian vinaigrette can be stored in an airtight container (like a mason jar) in the refrigerator for up to 1 week. The oil may solidify when chilled; just let it sit at room temperature for 15-20 minutes and shake vigorously before use.

Q5: My salad seems a bit dry/soggy. What went wrong?
A5: If it’s dry, you likely didn’t use enough dressing or didn’t toss it thoroughly. Add a bit more dressing, tossing gently. If it’s soggy, it might have been dressed too far in advance, the lettuce wasn’t dried properly, or the tomatoes weren’t seeded, releasing excess moisture. For future attempts, ensure lettuce is spun very dry and dress just before serving.

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