Portillos Chopped Salad Kinda Like Recipes

PORTILLO'S CHOPPED SALAD

Portillo's Chopped Salad image

This Portillo's Chopped Salad is a knock off from the famous salad recipe at Portillo's in Chicago. It's hearty and topped with the tastiest dressing.

Provided by Christy Denney

Categories Salad

Time 15m

Number Of Ingredients 17

Ingredients

1 cup uncooked Ditalini pasta ((2 cups cooked))
1 lb bacon ((about 1 cup cooked and crumbled))
3 cups chopped romaine lettuce
2 cups chopped iceberg lettuce
2 cups chopped red cabbage
1 cup grape tomatoes, quartered
1 cup sliced green onions
4 ounces crumbled gorgonzola cheese ((about 1 cup))
(optional) 2 cups cooked and diced chicken
1/2 cup olive oil
1/4 cup white balsamic vinegar ((see note))
2 cloves garlic, peeled and minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
Cook bacon in a skillet until done. Let bacon cool, then crumble it.
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
Add dressing to taste right before serving so that it doesn't get soggy.
For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.

PORTILLO'S CHOPPED SALAD (KINDA LIKE)

Portillo's Chopped Salad (Kinda Like) image

Portillo's is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo's in a small trailer with no running water, and has now grown to 47 locations. Their chopped salad is famous. The Italian Dressing is from the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants. Tip: If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the refrigerator for added flavor. Also, I believe chopped grilled chicken is in the original recipe.

Provided by gailanng

Categories Greens

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

4 cups cooked ditalini (cooked in salted water)
1 cup cooked and crumbled bacon
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2 1/2 cups chopped red cabbage
2 fresh tomatoes, seeded and diced
1 cup sliced green onion
4 ounces crumbled gorgonzola (about 1 cup)
1/4 cup balsamic vinegar
2 garlic cloves, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

To Make the Sweet Italian Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.
To Make The Chopped Salad: Cook ditalini pasta according to package instructions. Drain and cool. Set aside.
Cook bacon in a skillet until done. Let bacon cool, then crumble it.
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
Add cooled pasta, bacon and gorgonzola cheese to salad.
Add dressing to taste right before serving so that it doesn't get soggy.

NEWK'S FAVORITE SALAD (KINDA LIKE)

Newk's Favorite Salad (Kinda Like) image

Make and share this Newk's Favorite Salad (Kinda Like) recipe from Food.com.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 heads romaine lettuce, chopped
2 boneless skinless chicken breast halves (8 ounces total)
salt and pepper
olive oil
4 ounces gorgonzola, crumbled
3/4 cup dried cranberries
1 1/2 cups red grapes, halved
3/4 cup artichoke heart, chopped
3/4 cup pecans, toasted
1 cup crouton
1/3 cup sherry wine vinegar
1 garlic clove
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 cup extra virgin olive oil

Steps:

To make sherry vinaigrette: Pour first 5 vinagrette ingredients in a blender and blend until smooth. using the smaller blender opening, slowly add the oil and blend until smooth. Taste and add more salt and pepper if needed, according to your taste.
Lightly season chicken breasts with olive oil, salt and pepper. Grill chicken breasts until cooked throughout, but still juicy. Set aside to cool, and then slice.
Prepare salad by adding lettuce, chicken breast, gorgonzola, cranberries, grapes, artichokes, pecans and croutons to a large salad bowl. Slowly add just enough vinaigrette to lightly coat the salad and then toss. Serve salad with additional vinaigrette on the side for those who like more dressing.

Nutrition Facts : Calories 699.2, Fat 53.1, SaturatedFat 10.9, Cholesterol 59.1, Sodium 1144.8, Carbohydrate 36.5, Fiber 13.3, Sugar 14.5, Protein 26.8

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