Homemade Portillos Chopped Salad Recipe

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

Cook Time 8

Servings

Calories 309kcal

Author Bon Appeteach

Ingredients

1 lb. Chicken Breast
1 tsp. Salt
1 tsp Black Pepper
1 tbsp. Olive Oil
1 head Romaine Lettuce chopped
1.5 cups Red Cabbage chopped
4 Green Onions diced small
1 cup Cherry Tomatoes halved
8 oz Ditalini Pasta cooked al dente
8 slices Bacon cooked and chopped
1/2 cup Blue Cheese crumbled

Dressing Ingredients

3 tbsp. Mayo
1/3 cup Olive Oil
1 tbsp. Red Wine Vinegar
1 tbsp. Dijon Mustard
2 tsp. Honey
1 tsp. Italian Seasoning
1/2 tsp. Salt
1/2 tsp. 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.

Nutrition