Portillo's Chopped Salad
This Portillo's style chopped salad is a lot like what you would get at the restaurant. It is hearty and full of flavor. With bacon, chicken, pasta, tomatoes, and cheese it is sure to win you over.
Servings: 4 Dinner Sized Servings
Ingredients
Salad
- 8 oz. ditalini pasta
- 1 head romaine lettuce
- 3 cups iceberg lettuce chopped
- ½ lb. bacon cooked crisp and crumbled
- 1 cup tomato diced
- 3 green onions sliced
- 4 oz. crumbled gorgonzola cheese
- 2 chicken breasts cooked and diced
Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook 8 oz. ditalini pasta to al dente. Drain and rinse with cold water. Set aside.
- Mix together ½ cup extra virgin olive oil, ¼ cup white wine vinegar, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon sugar, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small jar. Refrigerate until ready to use.
- Clean the 3 cups iceberg lettuce and 1 head romaine lettuce. Cut it nice and fine so that you don't have to cut the salad when you serve it.
- Mix lettuce together in a big bowl. Top it with ½ lb. bacon, 1 cup tomato, 3 green onions, 4 oz. crumbled gorgonzola cheese, 2 chicken breasts, and the cooked pasta.
- Add dressing to taste right before serving so it doesn't get soggy.
Nutrition
Serving: 1Serving | Calories: 793kcal | Carbohydrates: 49g | Protein: 63g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 2332mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1537IU | Vitamin C: 10mg | Calcium: 197mg | Iron: 2mg
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