Name: Portillo's Style Chopped Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup uncooked Ditalini pasta (2 cups cooked); 1 lb turkey bacon (about 1 cup cooked and crumbled); 3 cups chopped romaine lettuce; 2 cups chopped iceberg lettuce; 2 cups chopped red cabbage; 1 cup grape tomatoes, quartered; 1 cup sliced green onions; 4 ounces crumbled gorgonzola cheese (about 1 cup); 2 cups cooked and diced chicken (optional); 1/2 cup olive oil; 1/4 cup white balsamic vinegar; 2 cloves garlic, peeled and minced; 1 teaspoon Dijon mustard; 1 teaspoon sugar; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

This hearty chopped salad combines fresh greens with small pasta and savory toppings for a satisfying meal. It is an excellent choice for feeding large groups or preparing ahead for the week.

List of ingredients

1 cup uncooked Ditalini pasta (makes 2 cups cooked) – provides a chewy texture.
1 lb turkey bacon (about 1 cup cooked and crumbled) – adds smoky saltiness.
3 cups chopped romaine lettuce – adds a crisp base.
2 cups chopped iceberg lettuce – adds volume and crunch.
2 cups chopped red cabbage – provides color and a peppery bite.
1 cup grape tomatoes, quartered – adds sweetness and acidity.
1 cup sliced green onions – adds a mild onion flavor.
4 ounces crumbled gorgonzola cheese (about 1 cup) – adds a sharp, creamy element.
2 cups cooked and diced chicken (optional) – increases protein content.
1/2 cup olive oil – the base for the vinaigrette.
1/4 cup white balsamic vinegar – provides a mild, tangy acidity.
2 cloves garlic, peeled and minced – adds aromatic pungency.
1 teaspoon Dijon mustard – helps emulsify the dressing.
1 teaspoon sugar – balances the vinegar’s acidity.
1/2 teaspoon dried oregano – adds an earthy herbal note.
1/4 teaspoon salt – enhances overall flavor.
1/4 teaspoon freshly ground black pepper – adds a slight spice.

step-by-step instructions

Cook the pasta: Boil a pot of water and add salt. Cook the Ditalini pasta according to the package instructions until al dente. Drain the pasta and let it cool completely before adding to the salad.
Prepare the bacon: Fry the turkey bacon in a skillet over medium heat until crisp. Remove the bacon from the pan, allow it to cool, and then crumble it into small pieces.
Mix the greens: In a large salad bowl, combine the chopped romaine, iceberg lettuce, red cabbage, quartered grape tomatoes, and sliced green onions.
Assemble the salad: Add the cooled pasta, crumbled turkey bacon, and gorgonzola cheese to the vegetable mixture. Fold in the diced chicken if you are using it for extra protein.
Dress and serve: Pour the dressing over the salad right before serving to ensure the greens stay crisp. Toss gently to distribute the flavors.
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, minced garlic, Dijon mustard, sugar, dried oregano, salt, and black pepper until well combined.

Customizing Your Chopped Salad

Replacing Romaine and Iceberg

If you prefer more nutrient-dense greens, replace the iceberg lettuce with baby spinach or chopped kale. Kale provides a sturdier texture that holds up better under dressing, though it may require a light massage with olive oil first to soften the leaves.

Alternative Protein Options

While turkey bacon and chicken are standard, you can use grilled shrimp or chickpeas for a different protein profile. For a plant-based version, smoked tofu cubes can replicate the saltiness of the bacon when marinated in soy sauce and liquid smoke.

Enhancing with Seasonal Vegetables

Depending on the season, you can add diced cucumbers for extra hydration or shredded carrots for more color. Roasted red peppers or sliced black olives also complement the sharp flavor of the gorgonzola cheese.

Dressing Tips and Modifications

Substituting White Balsamic Vinegar

If white balsamic is unavailable, apple cider vinegar or red wine vinegar are suitable replacements. Apple cider vinegar offers a fruitier tone, while red wine vinegar is more robust; both will maintain the acidity needed to balance the oil and cheese.

Balancing the Acidity and Sugar

If the dressing tastes too sharp, increase the sugar by a quarter teaspoon to mellow the vinegar. Conversely, if the dressing is too sweet, add a small squeeze of fresh lemon juice to brighten the flavor profile.

Emulsifying for a Consistent Texture

To prevent the oil and vinegar from separating, use a small whisk or a handheld frother. The Dijon mustard acts as an emulsifier, binding the fats and acids together for a creamy, uniform coating on the salad ingredients.

Storage and Freshness Guide

Preventing Wilting in Containers

When storing the salad for later, place the heavier ingredients like pasta, tomatoes, and bacon at the bottom of the container. Place the lettuce and cabbage on top to prevent the weight and moisture from crushing the greens.

Dressing Preservation

Keep the dressing in a sealed glass jar in the refrigerator for up to one week. If the olive oil solidifies in the cold, let the jar sit at room temperature for ten minutes and shake vigorously before pouring.

Managing Pasta Texture Over Time

Pasta can absorb moisture from the vegetables and become soft over time. To prevent this, toss the cooked and cooled pasta with a teaspoon of olive oil before adding it to the salad mix to create a protective barrier.

Meal Prep Strategies

Prepping Pasta for Later Use

Cook the ditalini pasta in large batches and store it in an airtight container. When ready to use, rinse the pasta under cold water to remove any excess starch that may cause the pieces to clump together.

Efficient Bacon Preparation

Bake turkey bacon on a parchment-lined sheet in the oven at 400°F (200°C) for 15-20 minutes. This method allows you to cook large quantities evenly without constant flipping in a skillet.

Vegetable Chopping Order

Chop the cabbage and carrots first, as they are the heartiest. Save the lettuce for the final step to minimize the time the delicate leaves are exposed to air, which helps prevent oxidation and browning.

Common Troubleshooting

Handling Excess Moisture

If the salad becomes watery, it is often due to undried greens. Use a salad spinner to remove all surface water from the romaine and iceberg lettuce before combining them with other ingredients.

Correcting the Dressing Balance

If the dressing feels too oily, whisk in one tablespoon of water or an extra teaspoon of vinegar. This thins the consistency and allows the dressing to cling to the pasta and greens more effectively.

Preventing Pasta Clumping

Ensure the pasta is completely cooled before adding it to the cold vegetables. Adding warm pasta will wilt the lettuce and may cause the ditalini to stick together in clumps.

Frequently Asked Questions

Can I use different pasta shapes?

Yes, any small pasta like orzo, macaroni, or acini di pepe works well. The goal is to have a shape that is similar in size to the chopped vegetables for a consistent mouthfeel.

How long does the salad last in the fridge?

The assembled salad lasts about 24 hours before the greens begin to soften. However, if you store the components separately, they will remain fresh for 3-5 days.

Which chicken breast is best?

Boneless, skinless chicken breasts grilled and chilled are ideal. Cutting the chicken into small, half-inch cubes ensures that every bite of the chopped salad contains a bit of protein.