Portillo's Chopped Salad Recipe

Updated: 3/20/25

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This copycat Portillo’s chopped salad recipe is fresh, hearty, colorful, and loaded with satisfying ingredients. It has crisp lettuce, tender pasta, cooked chicken, smoky bacon, juicy tomatoes, red cabbage, green onions, and creamy blue cheese, all tossed with a sweet Italian-style balsamic vinaigrette.

If you want a salad recipe that feels like a full meal, this is the one to make. It brings together the best parts of a classic green salad and a pasta salad in one big bowl. The vegetables keep it crisp and refreshing, while the pasta, chicken, bacon, and cheese make it filling enough for dinner. It is especially good during spring and summer when you want something flavorful without heating up the kitchen.

This Portillo’s chopped salad copycat is also a great choice for meal prep, potlucks, family dinners, and casual entertaining. You can cook the bacon and pasta ahead of time, chop the vegetables in advance, and mix everything together just before serving. The result is a restaurant-style chopped salad that tastes bright, savory, and completely satisfying.

Looking for more delicious salad recipes? Try our copycat KFC coleslaw, Mediterranean salad, strawberry blue cheese salad, or 1905 salad.

WHAT YOU’LL LOVE ABOUT PORTILLO’S CHOPPED SALAD

It is hearty enough to serve as a main dish.
The mix of pasta, chicken, bacon, cheese, and vegetables gives every bite great texture.
It is easy to make ahead for parties, potlucks, or weeknight dinners.
The sweet Italian-style balsamic vinaigrette ties everything together beautifully.

WHAT AND WHERE IS PORTILLO’S

Portillo’s is a well-known fast food restaurant that started in Chicago, Illinois, in 1963. The restaurant is famous for Chicago-style Italian beef sandwiches, hot dogs, burgers, cheese fries, chocolate cake, shakes, and its popular chopped salad. This copycat Portillo’s chopped salad recipe is inspired by that restaurant favorite and brings the same bold combination of ingredients to your own kitchen.

PORTILLO’S CHOPPED SALAD RECIPE INGREDIENTS

Pasta: Ditalini pasta works especially well because the small shape blends easily with the chopped vegetables. Cook it al dente in well-salted water, then drain and cool completely.
Lettuce: This recipe uses both iceberg lettuce and romaine lettuce. Iceberg adds crunch, while romaine brings a fresh, sturdy texture.
Red Cabbage: Red cabbage adds color, crunch, and extra flavor.
Tomatoes: Roma tomatoes are a great choice. Grape tomatoes or cherry tomatoes can also be used.
Green Onions: Thinly sliced green onions add a mild onion flavor without overpowering the salad.
Chicken: Use cooked and cubed chicken. Grilled chicken, leftover chicken, or rotisserie chicken all work well.
Bacon: Cooked and crumbled bacon adds smoky, salty flavor. Drain it well on paper towels before adding it to the salad.
Cheese: Gorgonzola, blue cheese, or Roquefort can be used. If you prefer a milder option, feta is a possible substitute, though it is often saltier.
Salt and Black Pepper: Add only if needed after tasting the dressed salad.
Balsamic Vinaigrette: A homemade balsamic vinaigrette gives this salad its sweet, tangy finish. You can also make it with white balsamic vinegar for a lighter variation.

RECIPE TIPS

Dressing: If you love extra dressing, make a double batch of the balsamic vinaigrette. It keeps well in the refrigerator and is useful for other salads during the week. A little extra dressing is also helpful if you add more vegetables or pasta.
Bigger Batch: This chopped salad is easy to double or triple for a crowd. When serving a large group, toss the salad with the recommended amount of dressing first, then offer extra dressing on the side.
Blue Cheese: For cleaner crumbles, place the cheese on a plate and break it apart with a fork. Chilling the crumbled cheese briefly before tossing helps it hold its shape in the salad.
Chicken: Rotisserie chicken is a convenient option because it is already cooked and full of flavor. Grilled chicken breasts or leftover chicken from another meal are also excellent.
Steak Variation: Leftover grilled steak can be used instead of chicken for a richer, more savory version of this Portillo’s chopped salad.
Cutting the Lettuce:
- Iceberg lettuce: Cut the head in half through the stem, place the flat side down, then slice lengthwise and crosswise into small pieces.
- Romaine lettuce: Stack several leaves at a time, slice lengthwise, then cut crosswise into chopped pieces.
- Red cabbage: If using pre-shredded cabbage, run a knife through it a few times to make the pieces smaller and easier to mix.

STORING + FREEZING + MAKE AHEAD

How Long Can You Keep This In The Refrigerator? Store the undressed salad in an airtight container in the refrigerator. For best texture, add the dressing just before serving. Once dressed, the pasta and vegetables will soften more quickly. Undressed salad keeps for a couple of days.
Can You Freeze This? Freezing this salad is not recommended. The lettuce, vegetables, cheese, and pasta will lose their texture after thawing.
Make-Ahead Tips: Prep the pasta, bacon, chicken, vegetables, cheese, and dressing ahead of time, but store them separately. Toss everything together right before serving for the freshest flavor and best crunch.

HOW TO MAKE COPYCAT PORTILLO’S CHOPPED SALAD RECIPE

Prepare the balsamic vinaigrette. If desired, make a double batch so you have extra dressing for serving or for later in the week.
Add the pasta, iceberg lettuce, romaine lettuce, red cabbage, tomatoes, green onions, chicken, and bacon to a large bowl. Toss until evenly combined.
Add the dressing and toss again. Sprinkle the crumbled Gorgonzola or blue cheese over the salad, then toss gently just until distributed.

See the full recipe card below for exact measurements and instructions.

MORE SALADS YOUR FAMILY WILL LOVE!

7 Layer Salad
Strawberry Spinach Salad
Creamy Cucumber Salad
Broccoli Salad
Pea Salad
Mexican Corn Salad
Carrot Salad
Cucumber Tomato Salad
Marinated Tomato Salad
Pizza Salad

Check out all of our pasta salads and choose a new favorite for your next meal.

TRIED THIS RECIPE?

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Portillo's Chopped Salad on a serving platter

Portillo’s Chopped Salad Recipe

This copycat Portillo’s chopped salad is loaded with ditalini pasta, crisp lettuce, red cabbage, chicken, bacon, tomatoes, green onions, and Gorgonzola, then tossed with a sweet Italian-style balsamic vinaigrette.

Prep Time
45 mins

Total Time
45 mins

Servings:
8 People

Author:
Kathleen

Ingredients

4 cups ditalini pasta, cooked al dente in salted water and completely cooled
3 cups iceberg lettuce, chopped
3 cups romaine lettuce, chopped
2 cups red cabbage, chopped
4 Roma tomatoes, seeded and diced
1 cup green onions, finely sliced
2 cups cooked chicken, cubed
1 cup cooked bacon, crumbled
4 ounces Gorgonzola, crumbled
1 recipe homemade balsamic vinaigrette, also known as sweet Italian salad dressing

Instructions

Add the pasta, iceberg lettuce, romaine lettuce, red cabbage, tomatoes, green onions, chicken, and bacon to a large bowl. Toss well to combine.
Add the crumbled Gorgonzola and balsamic vinaigrette. Toss gently until the cheese is evenly distributed and the salad is coated with dressing. Taste and add more dressing if needed.

Notes

Dressing: Double the vinaigrette if you like extra dressing or plan to serve more on the side.
Make Ahead: Store the chopped ingredients and dressing separately, then toss just before serving.
Blue Cheese: Chill the crumbled cheese for a few minutes before adding it to help it stay in larger pieces.
Serving Tip: For a large group, toss the salad lightly with dressing and place extra dressing on the table.

Nutrition