Portillo’s Chopped Salad
Feb 23, 2026 03:57 AM
This copycat Portillo’s Chopped Salad recipe is made with a zesty dressing, bacon, veggies, and spicy chicken. The ditalini pasta is what made this salad famous at Portillo’s in Chicago.
I feel it is only about time that I shared one of my favorite salads, from one of my favorite fast(ish) food chains. Having enjoyed my fair share of this salad over the past decades of my life you can be assured how delicious it is, and how closely it replicates the original.
Don’t let this simple chopped salad recipe let you think it is anything but. Loaded with vegetables and bacon and cheese, it’s the hint of oregano that makes you love it even more.
Ingredients:
For the Dressing
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 1 clove garlic, peeled and minced
- ½ teaspoon dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- ½ cup uncooked Ditalini pasta, about 2 ounces of dry pasta
- 1 cup cooked and diced chicken
- ½ pound bacon, cooked and crumbed
- 1 cup chopped romaine lettuce
- 1 cup chopped iceberg lettuce
- 1 cup chopped red cabbage
- 1 large roma tomato, diced
- 2 green onions, diced, whites and greens
- ½ cup crumbled Feta cheese, about 2 ounces
- ¼ cup hot giardiniera, optional
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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