Portillo’S Chopped Salad Recipe

I love a great chopped salad, especially one that feels like a full meal. This homemade **Portillo’s chopped salad recipe** brings that experience right into your kitchen with a homemade twist that’s perfect for family dinners. If you love the hearty, flavor-packed Portillo’s Chopped Salad, you know it’s the combination of crunchy veggies, tender pasta, and creamy dressing that makes it so satisfying. We’re skipping the drive-through for a version that’s easier to prepare and perfect for meal prepping a week of lunches. This copycat version features a vibrant Smoked Paprika and Roasted Red Pepper dressing that coats every component beautifully. It’s truly a complete meal in one bowl, hearty enough for even the biggest appetites.

Ingredients

• Salad Base: 1 large head (approx. 700 g / 1.5 lb) Romaine lettuce, finely chopped; 200 g (7 oz) red cabbage, finely shredded. Ensure lettuce and cabbage are thoroughly washed and dried before chopping to prevent a watery salad. The fine chop is essential for achieving the classic **Portillo’s chopped salad** texture.
• Pasta Component: 250 g (9 oz) ditalini or orzo pasta, cooked al dente and cooled. Cooking al dente helps prevent mushiness when mixed with the dressing. Rinse with cold water after cooking to stop the process and remove excess starch.
• Protein and Produce: 400 g (14 oz) cooked chicken breast, shredded or finely diced; 2 medium (approx. 300 g / 10.5 oz) ripe tomatoes, seeded and finely diced; 4 green onions (scallions), thinly sliced (white and light green parts). Use rotisserie chicken for a time-saving shortcut. Seeding the tomatoes prevents the salad from becoming watery as it sits.
• Crispy Chickpeas: 1 can (425 g / 15 oz) chickpeas, drained, rinsed, and thoroughly patted dry; 2 tablespoons (30 mL) olive oil; 1 teaspoon (5 g) garlic powder, divided; 1 teaspoon (5 g) smoked paprika, divided; 1/2 teaspoon (2.5 g) fine sea salt, divided; 1/4 teaspoon (1.25 g) black pepper, divided. Patt dry thoroughly with paper towels before seasoning; moisture is the enemy of crispiness. Roasting them adds a fantastic, smoky crunch in place of croutons.
• Creamy Dressing Base: 1 large (approx. 200 g / 7 oz) jarred roasted red pepper, drained and patted dry; 180 mL (3/4 cup) mayonnaise (ensure vegetable oil-based); 60 mL (1/4 cup) apple cider vinegar; 2 tablespoons (30 mL) pure maple syrup; 1 tablespoon (15 mL) Dijon mustard; 1/2 teaspoon (2.5 g) onion powder; 60-90 mL (1/4-1/3 cup) cold water, for thinning dressing. Using jarred roasted red peppers saves time and ensures consistent flavor. The maple syrup and Dijon balance the acidity of the vinegar and richness of the mayonnaise.
• Finishing Touches: 100 g (3.5 oz) grated Parmesan-style cheese (ensure microbial rennet). Freshly grated cheese often has better flavor, but pre-grated works well in this recipe.

Instructions

1. Prepare the Crispy Chickpeas: Preheat oven to 200°C (400°F). In a medium bowl, toss the drained chickpeas with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper; roast for 25-30 minutes, stirring halfway through, until crispy and golden brown. Let cool completely on the baking sheet to allow them to crisp further.
2. Create the Creamy Smoked Paprika and Roasted Red Pepper Dressing: While chickpeas roast, prepare the dressing. In a blender, combine the drained roasted red pepper, mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon smoked paprika, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and onion powder. Blend until completely smooth and creamy; gradually add cold water, 1 tablespoon at a time, until the dressing reaches a pourable yet thick consistency. Taste and adjust seasonings as needed. If the dressing seems too thick to pour smoothly, splash in another tablespoon of cold water, blend again, and test consistency.
3. Combine the Salad Base: In a very large mixing bowl, combine the finely chopped Romaine lettuce, shredded red cabbage, cooked and cooled ditalini pasta, diced chicken, diced tomatoes, sliced green onions, and grated Parmesan-style cheese. Ensure all ingredients are dry before combining to avoid a soggy salad. Make sure the bowl is large enough to allow for thorough tossing.
4. Toss and Serve: Reserve about 1/4 cup (approx. 60 mL) of the dressing for garnish. Pour the majority of the dressing over the salad components in the mixing bowl. Toss gently but thoroughly until all ingredients are evenly coated with the vibrant, creamy dressing. Just before serving, gently fold in about two-thirds of the crispy garlic chickpeas, reserving the remaining one-third for garnish. For a quick weeknight assembly of this **portillo’s chopped salad recipe**, I often pre-chop the lettuce and cabbage on a Sunday and store it in an airtight container for up to three days.
5. Garnish and Plate: To plate, serve individual portions in wide, shallow bowls. Drizzle the reserved dressing in an appealing zigzag pattern over the top. Scatter the remaining crispy garlic chickpeas around the edges and on top of the salad, adding a final sprinkle of freshly sliced green onion for fresh color and aroma. Enjoy this hearty **portillo’s chopped salad** right away for the best texture.

Customizing Your Chopped Salad

This hearty portillo’s chopped salad recipe is a great base for customization, perfect for adapting into easy dinner ideas throughout the week. I often make a large batch of this portillo’s chopped salad recipe on Sundays, and my family loves to personalize their bowls with different ingredients to make it their own.

• Additions: Avocado slices or a sprinkle of toasted sunflower seeds for extra crunch.
• Protein Swaps: Replace the chicken with grilled shrimp, crispy tofu, or hard-boiled eggs for variety.
• Cheese Options: Feta cheese, cotija, or blue cheese crumbles can add different flavor profiles if you don’t care for Parmesan.

Make-Ahead Tips for the Freshest Salad

Meal prep is key for enjoying this portillo’s chopped salad recipe throughout the week without sacrificing freshness. The key rule: do not dress the salad until just before serving if you plan to save leftovers.

• Storage: Keep all salad components (lettuce, cabbage, pasta, chicken, tomatoes) together in one airtight container in the fridge for up to 3 days.
• Dressing: Keep the Smoked Paprika dressing separate in a jar in the refrigerator for up to 5 days.
• Chickpeas: Store the crispy chickpeas in a separate, uncovered container at room temperature to maintain their crunch. If they soften, re-crisp them in the oven for 5 minutes at 350°F (175°C) before serving.

FAQs

Q: What kind of pasta works best for this portillo’s chopped salad recipe?

A: Ditalini or orzo are traditional for this type of salad because their small shape integrates well with the chopped ingredients. Small shells or elbow macaroni also work well in this easy dinner idea.

Q: How do I get my chickpeas truly crispy?

A: The most important factor is making sure they are completely dry before seasoning, and don’t overcrowd the baking sheet. A single layer allows them to roast rather than steam. I also find that re-crisping them in the oven for a few minutes before serving helps if I make this portillo’s chopped salad recipe ahead of time.

Q: Can I make this a high-protein vegetarian meal?

A: Absolutely. Simply omit the chicken entirely and add extra chickpeas or a different bean variety for protein. This portillo’s chopped salad recipe offers a satisfying base for various dietary needs.

Q: How long does the dressing last?

A: When stored properly in an airtight container in the refrigerator, the Smoked Paprika dressing lasts for up to 5 days. Make sure to stir well before use as the ingredients may separate slightly over time.

Q: What’s the best way to keep the lettuce from getting soggy?

A: A good, thorough dry before chopping is critical. Only dress the portion you plan to eat immediately; store the remaining components undressed to maintain a crisp texture in this portillo’s chopped salad recipe.

Q: Can I use pre-made rotisserie chicken for a shortcut?

A: Yes, using pre-made rotisserie chicken breast saves significant time and adds great flavor to the salad, making this a perfect option for a quick meal prep recipe. This shortcut lets you enjoy a healthy meal in minutes.

Conclusion

This homemade portillo’s chopped salad recipe truly delivers on flavor and satisfaction, offering a creamy, hearty meal that’s perfect for a family dinner. Save this recipe for your weekly rotation and enjoy a copycat classic that’s better than takeout.

portillo’s chopped salad recipe

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• Author: Tessa Monroe
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

A hearty copycat Portillo’s chopped salad recipe featuring a vibrant smoked paprika and roasted red pepper dressing, combining crunchy vegetables, pasta, and chicken for a complete meal.

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Ingredients

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• 1 large head Romaine lettuce (approx. 700 g / 1.5 lb), finely chopped
• 200 g red cabbage, finely shredded
• 250 g ditalini or orzo pasta, cooked al dente and cooled
• 400 g cooked chicken breast, shredded or diced
• 2 medium tomatoes (approx. 300 g), seeded and finely diced
• 4 green onions, thinly sliced (white and light green parts)
• 1 can chickpeas (425 g / 15 oz), drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder, divided
• 1 teaspoon smoked paprika, divided
• 0.5 teaspoon fine sea salt, divided
• 0.25 teaspoon black pepper, divided
• 1 large jar roasted red pepper (approx. 200 g), drained
• 180 mL (0.75 cup) mayonnaise
• 60 mL (0.25 cup) apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 0.5 teaspoon onion powder
• 60–90 mL (0.25–0.33 cup) cold water
• 100 g grated Parmesan cheese

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Instructions

1. Prepare the Crispy Chickpeas: Preheat oven to 200°C (400°F). Toss the drained chickpeas with 2 tablespoons olive oil, 0.5 teaspoon garlic powder, 0.5 teaspoon smoked paprika, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Spread on a lined baking sheet; roast for 25-30 minutes, stirring halfway, until crispy and golden brown. Let cool completely.
2. Create the Creamy Smoked Paprika Dressing: In a blender, combine the drained roasted red pepper, mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, remaining 0.5 teaspoon garlic powder, remaining 0.5 teaspoon smoked paprika, remaining 0.25 teaspoon salt, remaining 0.125 teaspoon black pepper, and onion powder. Blend until smooth, adding cold water (1 tablespoon at a time) until the dressing reaches a pourable consistency.
3. Combine the Salad Base: In a very large mixing bowl, combine the finely chopped Romaine lettuce, shredded red cabbage, cooked pasta, diced chicken, diced tomatoes, sliced green onions, and grated Parmesan cheese.
4. Toss and Serve: Reserve about 60 mL (0.25 cup) of the dressing for garnish. Pour the majority of the dressing over the salad components and toss gently but thoroughly until evenly coated. Just before serving, gently fold in about two-thirds of the crispy chickpeas, reserving the rest for garnish.
5. Garnish and Plate: To plate, serve individual portions. Drizzle the reserved dressing over the top and scatter the remaining crispy chickpeas around the edges and on top of the salad. Add a final sprinkle of freshly sliced green onion. Enjoy immediately.

Notes

To achieve the classic Portillo’s chopped texture, ensure all salad ingredients are finely chopped. For best results, pat dry ingredients like tomatoes and chickpeas thoroughly before combining them to prevent a soggy salad. This salad can be prepped ahead by chopping lettuce and cabbage up to three days in advance; store them in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 450 g)
• Calories: 625 calories
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 34 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 100 mg