Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (6 oz) dry ditalini pasta
- 12 oz boneless, skinless chicken breast
- 1/2 tsp kosher salt (for chicken) + black pepper
- 1 tbsp olive oil (for chicken)
- 6 slices bacon
- 4 cups chopped romaine
- 4 cups chopped iceberg
- 1 1/2 cups halved grape tomatoes
- 1/2 cup thinly sliced scallions (about 4)
- 1/2 cup (2 oz) crumbled gorgonzola
- Vinaigrette: 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 tbsp white wine vinegar, 2 tbsp granulated sugar, 1 tsp Dijon mustard, 1 small garlic clove (grated), 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 2 tbsp finely grated Parmesan (optional but tasty)
Do This
- 1) Cook ditalini in salted boiling water until al dente (8–9 minutes); drain, rinse cold, and chill.
- 2) Roast chicken at 425°F until 165°F internal (18–20 minutes); cool and dice.
- 3) Cook bacon until crisp (10–12 minutes); drain and crumble.
- 4) Whisk vinaigrette until the sugar dissolves; chill 10 minutes.
- 5) Chop romaine and iceberg into small, even pieces; halve tomatoes; slice scallions.
- 6) Toss lettuce with about 1/2 cup dressing, then fold in pasta, chicken, bacon, tomatoes, scallions, and gorgonzola.
- 7) Taste and adjust with a pinch of salt, pepper, or a splash of vinegar; serve immediately.
Why You’ll Love This Recipe
- It nails that classic chopped-salad balance: crunchy lettuce, tender pasta, savory bacon, and tangy blue cheese.
- The sweet-tangy Italian vinaigrette pulls everything together without being heavy.
- Every bite is consistent because everything is chopped small (no “all lettuce” forkfuls).
- Great for meal prep: keep components separate and assemble in minutes.
Grocery List
- Produce: romaine hearts, iceberg lettuce, grape tomatoes, scallions, garlic
- Meat: boneless, skinless chicken breast; bacon
- Dairy: gorgonzola (or blue cheese), Parmesan (optional)
- Pantry: ditalini pasta, extra-virgin olive oil, red wine vinegar, white wine vinegar, granulated sugar, Dijon mustard, dried oregano, dried basil, kosher salt, black pepper
Full Ingredients
Roasted Chicken (or use pre-cooked)
- 12 oz boneless, skinless chicken breast
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Ditalini Pasta
- 1 cup (6 oz) dry ditalini pasta
- 1 tbsp kosher salt (for the pasta water)
Bacon
- 6 slices bacon
Chopped Salad Base
- 4 cups romaine, chopped into 1/2-inch pieces (about 2 romaine hearts)
- 4 cups iceberg lettuce, chopped into 1/2-inch pieces (about 1/2 medium head)
- 1 1/2 cups grape tomatoes, halved (about 10 oz)
- 1/2 cup scallions, thinly sliced (about 4 scallions)
- 2 cups diced roasted chicken (from above; about 12 oz cooked)
- 1/2 cup (2 oz) gorgonzola, crumbled
- All cooked ditalini (about 2 cups cooked and cooled)
- All cooked bacon, crumbled
Sweet-Tangy Italian Vinaigrette (Portillo’s-style)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp white wine vinegar
- 2 tbsp granulated sugar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely grated Parmesan (optional; adds body and savory depth)
Step-by-Step Instructions
Step 1: Cook and chill the ditalini
Bring a medium pot of water to a rolling boil. Add 1 tbsp kosher salt, then stir in 1 cup (6 oz) ditalini. Cook until al dente (8–9 minutes).
Drain in a colander and immediately rinse under cold water for 20–30 seconds to stop the cooking and remove excess starch. Shake well to drain, then set aside to cool completely (refrigerate if you have space).
Step 2: Roast the chicken
Heat the oven to 425°F. Line a small sheet pan with foil for easy cleanup.
Pat the 12 oz chicken breast dry. Rub with 1 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Roast until the thickest part reaches 165°F on an instant-read thermometer, 18–20 minutes. Rest on a cutting board for 5 minutes, then dice into small pieces (about 1/2-inch) to match the “chopped” style.
Step 3: Cook the bacon until crisp
While the chicken roasts, cook 6 slices bacon in a large skillet over medium heat, turning occasionally, until deeply browned and crisp, 10–12 minutes.
Transfer to a paper towel-lined plate to drain. Once cool enough to handle, crumble or chop into small bits.
Step 4: Make the sweet-tangy Italian vinaigrette
In a bowl (or a jar with a tight lid), combine: 1/4 cup red wine vinegar, 1 tbsp white wine vinegar, 2 tbsp sugar, 1 tsp Dijon, grated garlic, oregano, basil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk until the sugar is mostly dissolved.
Slowly whisk in the 1/2 cup olive oil until the dressing looks slightly thickened and well blended. Whisk in 2 tbsp finely grated Parmesan if using. Refrigerate for 10 minutes, then whisk again right before dressing the salad.
Step 5: Prep and chop all the salad mix-ins
Chop the romaine and iceberg into small, even pieces (about 1/2-inch) so every bite feels like the restaurant version.
Halve the grape tomatoes and thinly slice the scallions. Crumble the gorgonzola if it isn’t already crumbled.
Step 6: Toss the salad the “chopped salad” way
In a very large bowl, add the chopped romaine and iceberg. Drizzle with about 1/2 cup of the vinaigrette and toss thoroughly (use clean hands or salad tongs) so the leaves are lightly and evenly coated.
Add the cooled ditalini, diced chicken, crumbled bacon, tomatoes, and scallions. Toss again until everything is evenly distributed.
Step 7: Finish with gorgonzola and adjust to taste
Sprinkle in the gorgonzola and gently fold it through (this keeps the cheese from completely disappearing into the dressing).
Taste and adjust: add a pinch of salt, a few grinds of pepper, or a small splash of vinegar to brighten it up. Serve right away for the best crunch.
Pro Tips
- Cool the pasta completely before mixing it in. Warm pasta will wilt the lettuce and dull the crunch.
- Chop uniformly (about 1/2-inch pieces). The “Portillo’s effect” is all about getting a little of everything in each bite.
- Dress the lettuce first, then add mix-ins. This helps the dressing coat evenly instead of pooling on heavier ingredients.
- Use an instant-read thermometer for juicy chicken: pull at 165°F, then rest 5 minutes before dicing.
- Make the dressing in a jar so you can shake it again right before serving (it naturally separates).
Variations
- Rotisserie shortcut: Replace the roasted chicken with 2 cups shredded or diced rotisserie chicken (about 10–12 oz). Total time drops to about 30 minutes.
- Extra crunch: Add 1/2 cup finely diced cucumber or 1/2 cup finely diced celery (keep the dice small to match the chopped style).
- Make it a pasta-salad hybrid: Increase ditalini to 1 1/2 cups (9 oz) dry and add an extra 2–3 tbsp dressing.
Storage & Make-Ahead
For the best texture, store components separately: chopped lettuce in an airtight container lined with a paper towel (up to 2 days), cooked pasta (up to 4 days), cooked bacon (up to 4 days), chicken (up to 4 days), and dressing (up to 7 days in the refrigerator). Assemble and dress right before serving. If you’ve already dressed the salad, it’s still tasty the next day, but it will be noticeably softer; store up to 24 hours.
Nutrition (per serving)
Approximate, for 4 main-course servings (using about 1/2 cup dressing total): 610 calories; 34 g protein; 33 g carbohydrates; 39 g fat; 10 g saturated fat; 2 g fiber; 10 g sugar; 980 mg sodium.
