This is my go-to copycat recipe for a refreshing, protein-packed homemade Portillos chopped salad. It uses a blend of romaine lettuce, red cabbage, grilled chicken, and a mix of veggies. You can't forget the ditalini pasta to bring it all together! It's a perfect weeknight salad for dinners or lunches and beyond.
Course 30 minute meals, Main Course
Cuisine American
Keyword Homemade Portillos Chopped Salad Recipe
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Servings 6
Calories 309kcal
Author Bon Appeteach
Ingredients
1lb.Chicken Breast
1tsp.Salt
1tspBlack Pepper
1tbsp.Olive Oil
1headRomaine Lettucechopped
1.5cupsRed Cabbage chopped
4Green Onionsdiced small
1cupCherry Tomatoeshalved
8ozDitalini Pastacooked al dente
8slicesBaconcooked and chopped
1/2cupBlue Cheese crumbled
Dressing Ingredients
3tbsp.Mayo
1/3cupOlive Oil
1tbsp.Red Wine Vinegar
1tbsp.Dijon Mustard
2tsp.Honey
1tsp.Italian Seasoning
1/2tsp.Salt
1/2tsp.Pepper
Instructions
Remove the chicken breast from the packaging and pat it dry. Oil and season the chicken with salt and pepper. Cook the chicken on the grill (or any other method if preferred). Set aside once cooked to cool and then diced into pieces.
Cook the ditalini pasta per the box instructions. Once cooked, drain and rinse with cold water to immediately cool it and set it aside.
To a large bowl, add the chopped romaine, chopped cabbage, halved tomatoes, green onion, crumbled bacon and blue cheese.
Fold in the cooled ditalini pasta and cooked and diced chicken. Toss everything together and set the bowl aside.
In a separate mixing bowl, combine all the dressing ingredients together and whisk well until mixed and emulsified.
Pour the dressing over the salad mixture and toss well to combine. Test taste and season as needed with additional salt and pepper. Serve and enjoy!
Notes
Feel free to use pre-cooked chicken or rotisserie chicken too for an even easier way to throw this salad together.