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.