A favorite in our house is the Portillo’s Chopped Salad. Re-creating it on your own is tough but here is a close runner up for all of you who live too far from a Portillo’s or not in the Chicagoland area.
- Romaine Lettuce, chopped
- Ditalini Pasta, I cup of dry should be plenty
- Cooked Bacon
- Tomato, chopped
- Green Onion, sliced
- Feta Cheese
- Kraft Creamy Poppyseed Dressing
- Cooked Chicken, optional
I don’t use measurements and just eyeball mostly. Also, I serve this unassembled that way my picky eaters can just add the ingredients they like. For example, I don’t love onion, so I skip the green onions in mine. But if you are hosting a party, just throw it all together and cest la vie!
*You can always reuse the extra veggies in other ingredients or eat it again the next day since it won’t be soggy with the dressing already added.
While you cook the Ditalini according to package directions, chop the lettuce and tomato. Slice the green onion. Set the veggies aside. To make it easier, I use the real bacon pieces from the salad aisle as well as the cooked chicken strips from the deli section. I didn’t use chicken today since it was just a side dish.
Pictured from left to right: Kraft Creamy Poppyseed Dressing, Bacon, Tomotoes, Green Onion, Feta Cheese, Ditalini Pasta and of course the chopped Romaine in the large bowl