Copycat Portillo's Chopped Salad

Ingredients

For the salad

• 8 ounces bacon
• 4 ounces dry ditalini pasta (or your favorite gluten free short pasta)
• 2 cups chopped romaine lettuce
• 2 cups thinly sliced red cabbage
• 2 cups thinly sliced iceberg lettuce
• 2 medium-size vine-ripe tomatoes, seeds removed & chopped (or sub 1 pint halved cherry tomatoes)
• ½ cup diced green onion
• 2 cups diced cooked chicken breast
• ⅔ cup gorgonzola cheese crumbles (or blue cheese crumbles)

For the dressing

• ⅓ cup olive oil
• ¼ cup white balsamic vinegar
• 1-2 teaspoons pure maple syrup (or cane sugar)
• 1 teaspoon dijon mustard
• 1 garlic clove, finely minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• Freshly ground black pepper

Steps

1. Make the bacon: Line a large baking sheet with parchment paper. Place bacon in a single layer on the prepared pan and place in a cold oven, then preheat the oven to 425°F and bake until the bacon has reached your desired level of crispiness, 15 to 25 minutes (depending on the thickness of the bacon). Transfer bacon to a plate-lined with paper towels and blot excess grease with a paper towel. Transfer to a cutting board and chop bacon into bite-sized pieces.

2. While the bacon is cooking: Bring a large pot of salted water to a boil, then stir in the pasta. Cook according to the directions on the package, then drain and set aside to cool.

3. Add all the salad ingredients to a large bowl or a platter: romaine lettuce, cabbage, iceberg lettuce, tomatoes, green onion, pasta, chicken, bacon, and gorgonzola cheese.

4. Add all the dressing ingredients to a mason jar or a small bowl: olive oil, white balsamic vinegar, maple syrup, dijon mustard, garlic, oregano, salt, and black pepper. Shake in the jar or whisk well in the bowl to emulsify.

5. Pour the dressing all over the salad and toss to combine. Enjoy! Salad will last 2-3 days in the fridge; if you’re meal prepping, I recommend leaving off the dressing until you’re ready to serve.

Notes