Portillo’s Chopped Salad Copycat Recipe — Made at Home

At a retro, 50’s diner–inspired fast food spot you’ll find the iconic Portillo’s Chopped Salad. It’s beloved for good reason: crisp chopped romaine, tender chicken, crumbled blue cheese, smoky bacon, and small pasta pieces all tossed in a slightly sweet, tangy house dressing. This recipe guides you to recreate that fan-favorite at home.

Why You’ll Love this Portillo’s Chopped Salad:

• Savory, sweet, crunchy, creamy. This salad balances textures and flavors in every bite.
• A complete meal. Hearty enough for lunch or dinner on its own.
• Highly customizable. Easily adapt it to dietary preferences or what you have on hand.

Key Ingredients:

• Cooked chicken and bacon: Provide savory protein and crunch.
• Romaine lettuce: The crisp base, chopped into bite-sized pieces.
• Ditalini pasta: Small, chewy pasta used in the original. Or substitute with orzo or another small pasta.
• Gorgonzola cheese: Creamy, tangy blue cheese adds bold flavor.
• House dressing: A slightly sweet vinaigrette made from common fridge and pantry staples.

Dietary Swaps:

• Gluten-free: Use your favorite gluten-free small pasta such as shells or elbows.
• Vegetarian: Omit the bacon and chicken or use plant-based alternatives. Add white beans, marinated mushrooms, or roasted peppers for extra substance.
• Dairy-free: Skip the Gorgonzola or use a dairy-free blue-style cheese. For the dressing, choose a dairy-free mayo and omit the Parmesan.
• Low-carb/Keto: Leave out the pasta to keep the salad low carb.

Recipe Variations:

• Add avocado: For extra creaminess.
• Use ranch: Swap in ranch dressing to give it a Cobb-like profile.
• Add heat: Sprinkle red pepper flakes or toss in chopped pepperoncinis for a kick.
• Swap the cheese: If blue cheese isn’t your favorite, try crumbled goat cheese or feta.

How to Make Portillo’s Chopped Salad:

1. Cook the pasta: Boil in salted water until al dente, drain, and let cool slightly.
2. Make the dressing: Whisk together all dressing ingredients until smooth and refrigerate until ready to use.
3. Assemble the salad: In a large bowl combine chopped bacon, cooled pasta, romaine, green onions, cherry tomatoes, red cabbage, Gorgonzola, and chopped chicken.
4. Toss with dressing: Drizzle the house dressing over the salad and toss until evenly coated.
5. Serve: Serve immediately or chill briefly; if dressed, consume within a day to avoid sogginess.

Tips & Notes:

• Cool ingredients: Let pasta, bacon, and chicken cool slightly before combining to keep the lettuce crisp.
• Chop finely: For an authentic chopped salad texture, cut ingredients into small, uniform pieces.

Storage:

• Un-dressed: Store the salad without dressing in an airtight container for up to 3 days.
• Dressed: After adding dressing, finish within 24 hours to preserve texture.

More Salad Recipes You Will Love:

• Crunchy Romaine Salad
• Caesar Pasta Salad with Bacon
• Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
• Columbia Restaurant’s 1905 Salad

Recipe

Tried this Portillo’s Chopped Salad? I’d love to hear how it turned out! Please leave a star rating and review in the recipe card below — your feedback helps others discover this flavorful salad. Enjoy and happy cooking!