Portillo’s Chopped Salad

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Portillo’s Salad

This is a dup recipe for Portillo's Chopped Salad
Course Salad


  • 4 cups Ditalini or orzo pasta
  • 2 ½ cups Purple Cabbage, chopped finely
  • 4 Tomatoes, Roma and chopped
  • 1 cup Green Onions, chopped
  • 1 cup crumbled bacon, cooked
  • 3 cups Iceberg lettuce, chopped
  • 4 ounces gorgonzola cheese
  • 2 cups chicken breast, cooked and diced (optional)


  • ¼ cup White balsamic vinegar
  • 2 cloves Garlic, peeled and minced
  • 1 tsp Sugar
  • ½ tsp Dried oregano
  • ¼ tsp Salt
  • ¼ tsp Black pepper, ground
  • ½ cup olive oil


  • Cook pasta according to package instructions. Drain, cool, and set aside.
  • Cook bacon if you didn't purchase pre-cooked and crumbled. Let it cool and crumble it.
  • Combine all the veggies in a large salad bowl.
  • Add the other ingredients except the dressing.
  • For the dressing: put everything except the oliv oil in a blender. While blending, slowly drizzle the olive oil through the blender top. If you prefer not to use a blender, you can also whisk all ingredients together in a bowl separate from the salad fixings.
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