If you grew up in our around Chicago, Portillo’s is likely a very important part of your life. Their crinkle fries dipped in cheese will forever be my comfort craving. But, IYKYK, The Portillo’s Chopped Salad is ELITE. Famous for its mix of textures, bold flavor, cute little noodles, finely chopped ingredients and light vinaigrette dressing. Every bite is perfect.
But dare I say that I make a version of the Portillo’s Chopped Salad that is…better?! The thing about the OG chopped is that sometimes the gorgonzola and the bacon can be a little too much for me. It’s not what I want in my salads on the regular, you know? The flavors of the gorgonzola can be overpowering and I’m about to wow you with an even better version that you’ll want to eat day after day. A girls version of Portillo’s Chopped Salad, if you will.
Portillo’s Chopped Salad Inspired Recipe
Ingredients:
2 cups finely chopped iceberg lettuce
2 cups finely chopped purple cabbage
2-3 finely chopped green onions
1 cup quartered cherry tomatoes
1-2 tbsp finely chopped fresh dill
1 cup chopped roasted chicken breast or rotisserie chicken
1 cup cooked ditalini pasta
1/2 cup crumbled goat cheese
1 cup chickpeas
1 tbsp cumin
extra virgin olive oil
salt + pepper
for the dressing…
1/2 cup extra virgin olive oil
2 tbsp good dijon mustard
2 tbsp white balsamic vinegar
salt + pepper
Boil some water for your ditalini pasta! It has to be ditalini, ok? It just does. On a baking sheet, lay out a can of drained chickpeas over parchment paper and coat with olive oil, salt and cumin. Roast or air fry at 400F for 10-12 minutes until crispy! Like really crispy. This is going to give you your bacon texture. Next, prep your dressing. Throw all the ingredients into a mason jar and shake it up! If it feels too acidic, add salt and a little more olive oil until you get the prefect flavor. You can also add maple syrup or honey if you want some sweetness. Once your pasta is cooked, set a cup aside and rinse under water to make sure it doesn’t stick together.
Next, assemble your salad! Chop all of your veggies up finely and place into a bowl. Add your chopped chicken, pasta noodles, goat cheese and chickpeas once cooled. Top with your dressing and fresh dill and combine to incorporate all the flavors together. Enjoy!! This salad (fully dressed) can last a couple extra days in the refrigerator if you make extra. Trust me, you’ll want to.
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