My spin on Portillo’s Chopped Salad – one of my favorite salads in all of Chicago!
It’s no secret that I love spending my nights cooking up something awesome and serving it with a delicious glass of wine. You’ve seen me do that time and time again. But in this particular instance, I decided to forego anything too heavy or flashy with side dishes, and instead go with a big salad. But this isn’t just any salad recipe. It’s a spin on Portillo’s Chopped Salad 😍
My brother actually came up with this recipe one night when he was craving Portillo’s but didn’t want to be tempted by their cheese fries (we’ve all been there). He immediately texted the family about it and it’s become a staple in a lot of our individual households since then!
I don’t think he even meant to make it healthier, but by using a simple homemade vinaigrette, we’re already leaps about bounds healthier than the fast food version. He also crisped up prosciutto instead of bacon – which is another family favorite. If you’ve never done it, I highly recommend you try it. I honestly like it even more than bacon. Don’t get mad at me, bacon lovers!
Portillo’s Chopped Salad
If you’ve never had this salad at Portillos, one of the main reasons why I love it is because it has a mix of textures and flavors that make it so much more interesting than just lettuce. The original has the most delicious mix of romaine, iceberg, tomato, gorgonzola cheese, bacon… and I wanted to include a lot of the same flavors, in a slightly different way (feta and prosciutto are similar to gorgonzola and bacon!). And, as I mentioned above, even though there’s still noodles in there, this one is definitely healthier than the original. And also healthier than a typical pasta salad 😉
One warming: this makes a HUGE amount, so if you don’t want leftovers, cut the recipe in half. If you DO want leftovers, you can still make the dressing ahead of time, but only add it to the portion of salad you are going to eat immediately and save the rest. That will keep the salad from getting soggy!
And speaking of the dressing, this mix of red wine vinegar, olive oil, salt and pepper is super easy and a lot better for you than the packaged house dressing that comes with the original salad. You could also use white balsamic or regular balsamic vinegar, too. Whatever you like best!
Do you love Portillo’s Chopped Salad, too?
Have you ever made it at home?! I’d love to know if you have any additions to this recipe!
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PS. You might also like Cauliflower Gnocchi with Chicken Sausage & Asparagus and Rustic Quinoa Tabouli.