When my Mom hosts holidays or family parties she usually leaves me in charge of preparing the salad. Admittedly, I do make a mean salad, but how many variations of lettuce and dressing can one actually come up with? Luckily I can come up with a lot!
This is a copycat recipe of Portillo’s Chopped Salad. Portillo’s is…well…amazing. I’ve always been spoiled with a Portillo’s right around the corner, so I’ve eaten it a lot. Oops. A plain hot dog is my usual order when I go to Port’s, but their Chopped Salad is delicious also. I’ve had the Port’s Chopped Salad and now our own version and ours definitely lives up to Portillo’s greatness.
If you’re looking for a knock your socks off salad recipe for Mother’s Day then keep this one in mind. It’s seriously easy to make, filling and you’ll impress Mom with your culinary geniusness for sure.
1 grilled chicken breast
3 slices of bacon, cooked, cooled and crumbled
1 ½ cups cooked ditalini pasta
8 cups mixed greens (we used romaine and baby spinach)
¼ head purple cabbage, shredded
1 tomato, diced
3 green onions, thinly sliced
½ cup gorgonzola, crumbled
Start by boiling water and cooking the ditalini according to package directions. Drain noodles and set aside. After the pasta is cooked you may want to toss with a bit of olive oil or italian dressing to keep the noodles from sticking together. While the pasta is cooking, pound chicken breast thin and grill for 5 minutes per side, until cooked through. Dice chicken and set aside. Pan fry 3 slices of bacon until cooked and crispy. Let cool on a paper towel lined plate and crumble once cooled.
In a large bowl toss together romaine, spinach, purple cabbage, tomatoes, green onion and crumbled gorgonzola cheese. Add the diced chicken breast, crumbled bacon and cooked pasta. Toss together with Italian dressing and serve immediately.
Source: Inspired by Portillo’s