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posted by Christy Denneyon Jul 28, 2022135 comments »
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Portillo’s Chopped Saladis a knock off from the famous salad recipe at Portillo’s in Chicago. It’s hearty and topped with the tastiest dressing. This salad has bacon, tomato, Gorgonzola cheese and even little bits of pasta throughout!
PORTILLO’S CHOPPED SALAD
(Originally posted in 2013)
I just returned from BlogHer Food in Austin, Texas where I was surrounded by people who love food as much as I do. It was nice to be able to eat in abundance without being judged.
It really wasa magical trip. There was always foodwaiting to be eatenand parties to attend (where there was more food to be eaten).
I met so many wonderful people and made so many new friends. We had late nights of talking and made a lot of memories. Ahhh…..
Usually I’m eager to get home but I struggled getting back to reality after this trip. When I got home the laundry, cooking, and cleaning was waiting for me and I longed for the carefree lifestyle I had experienced for the weekend.
Don’t get me wrong. I am grateful to be a mother. I missed my kids. But physically as I get more and more pregnant, it’s hard to keep up with all that goes into being a mother of four very active kids. My body is exhausted.
I pray that Ican make it through the summer.
Needless to say after the weekend of eating I had, a big bowl of foliage was calling my name. Ifeel like chopped salads areall the rage these days; the new black if you will.
This Portillo’s Chopped Salad is apparently from Portillo’s restaurant. I’ve never actually been there but it looked enticing. Adding pasta to a salad is a great way to add some bulk and make it stretch further.
The salad is tossed with an Italian vinaigrette with a hint of oregano that gives it a unique flavor.
You can totally use a store bought vinaigrette but I really like the flavor of this homemade one. Supposedly the real Portillo’s Chopped Salad has chicken on it, so feel free to add chicken to make it a meal.
Everyone who has this salad asks for the recipe!! It’s so good.
OTHER SALAD RECIPES:
- BLT Pasta Salad
- Pizza Pasta Salad
- Crunchy Pea Salad
- Frito Corn Salad
- Chicken Salad Recipe
- Broccoli Salad
Portillo's Chopped Salad
4.54 from 107 votes
This Portillo's Chopped Saladis a knock off from the famous salad recipe at Portillo's in Chicago. It's hearty and topped with the tastiest dressing.
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Prep Time: 15 minutes mins
Total Time: 15 minutes mins
Servings: 10 servings
Ingredients
- 1 cup uncooked Ditalini pasta, (2 cups cooked)
- 1 lb bacon, (about 1 cup cooked and crumbled)
- 3 cups chopped romaine lettuce
- 2 cups chopped iceberg lettuce
- 2 cups chopped red cabbage
- 1 cup grape tomatoes, quartered
- 1 cup sliced green onions
- 4 ounces crumbled gorgonzola cheese, (about 1 cup)
- (optional) 2 cups cooked and diced chicken
Sweet Italian Dressing:
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar, (see note)
- 2 cloves garlic, peeled and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
Cook bacon in a skillet until done. Let bacon cool, then crumble it.
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
Add dressing to taste right before serving so that it doesn't get soggy.
For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
Notes
White balsamic can be found right next to the regular balsamic vinegar at the store.
Some readers have used apple cider or red wine vinegar instead of regular balsamic (when white can't be found) so that the color is lighter and more appealing when drizzled on the salad.
Cuisine: American
Course: Salad
Author: Christy Denney
All Recipes Feeding a Crowd Potluck Favorites Salad Soups, Salads, Sides, and Beverages
published on Jul 28, 2022
135 comments Leave a comment »
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135 comments on “Portillo’s Chopped Salad”
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Jeanine Hnatovic — Reply
Delicious! The dressing is better than Portillo’s & it can be made lower in fat by replacing some of the oil with water.
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Christy Denney — Reply
Thank you!!
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Marge — Reply
We live near a Portillo’s in the Chicago area & I picked one up for dinner. The salad has shrunk in size in the months since I last picked one up. We could easily share a salad between 2 of us and likely have leftovers.
Regardless, the salad included chopped lettuce, but very sparse in qty. We agreed that if we had any greens or cabbage here at home we would have liked to add more. Not sure why there was so little as I would think chopped salad greens and cabbage would be the least expensive component. There was chopped very pale tomatoes (think winter tomatoes), chopped green onions, thinly shredded carrots, chicken breast pieces, bacon, and a mild white crumbled cheese-possibly feta, and ditalini pasta. There was a large amount of chicken and bacon – but no cabbage, and very little iceberg lettuce.
I have made my own version of this salad many times, but never had a dressing even close to what Portillos makes. Other things I have frequently added include shredded cabbage, purple onions subbed for the green, roasted and seasoned corn kernels, avocado cubes or guacamole, shredded or small cubed cheddar instead of the crumbly white cheese. It is always good and comes together based on what is on hand in the fridge and pantry.
Based on how disappointed we were tonight with the “real” chopped salad, we will make our own from now on. I am going to share the contents listed (in order listed) on their commercially packaged dressing cups: corn oil, water, olive oil, sugar, red wine vinegar, salt, garlic juice, spice, vinegar, soybean oil, sodium benzoate, xanthan gum, propylene glycol alginate, contains bioengineered food ingredients.
Thank you for developing a salad dressing to accompany this chopped salad. Your recipe is much cleaner than what I discovered is included in the Portillo’s original.
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Christy Denney — Reply
Wow thanks for the info Marge!!
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Marge — Reply
Christy, you are welcome. I wanted to do a follow up with you.
We have made your salad dressing a couple times and enjoy it very much. We have also tried the Marzetti Sweet Italian commercial dressing that several commenters recommend. The Marzetti dressing is good, fairly clean in terms of preservatives. It is rather expensive for a 13 oz bottle. I don’t recall the actual amount I paid, just recall thinking it was pricey. I prefer your recipe quite frankly. It is easy to make from my pantry and far more economical.
Ingredients listed in order from Marzetti Sweet Italian: Soybean oil, water, sugar, distilled vinegar, salt, dried garlic, mustard seed, dried bell peppers, xanthan gum, spice, dried onion, beta carotene (added for color).
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Christy Denney — Reply
Thank you!!
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Cindy — Reply
This salad is a perfect 10. My husband and I both love it. We eat it about once a week. And I make no changes to your recipe whatsoever.
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Christy Denney — Reply
Thank you!
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Cat — Reply
I’ve ate at Portillos a few times when I visited family in Chicago. I loved their chopped salad. It’s been a few years so I really don’t remember all that was in it. Anyway, I made this left out chicken and added red & yellow peppers, cucumber and shredded carrots & feta cheese. Followed directions for dressing but I added honey to it & a little more Dijon. Delicious! Thanks for the recipe.
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Christy Denney — Reply
So glad you liked it!
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Amanda — Reply
This salad is fabulous. It is also easy to assemble in layers so it keeps in the cooler, I layer pasta mixed with a 1/4 of the dressing, chicken, bacon, cheese, tomato, onion, cabbage, and lastly lettuce. When we are ready to eat I add the rest of the dressing replace the lid and shake it up.
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Christy Denney — Reply
So glad you liked it!
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Jan — Reply
See AlsoChristmas Dessert Recipes | Round Up | The Best Blog Recipes60 delicious vegan Christmas recipes with all the trimmingsHappy Accidents {Recipe: Jelly Glazed Baby Carrots}60 delicious vegan Christmas recipes with all the trimmingsMade this tonight for dinner. Really delicious. Only had shredded iceberg, next time I’ll get some red cabbage. Used 2-3 ounces packages of pre cooked bacon. Definitely like the variety of chopped veggies! Will make again, the perfect summer dinner. 🥗
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Christy Denney — Reply
Thank you!
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Lina Lamb — Reply
i personally enjoy eating this without the tomatoes or onion because i am rather picky.
please consider trying this salad with mashed avocado it is life changing i promise it will not disappoint
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Nick — Reply
So you take out two things and add another.. that’s not this salad anymore now is it?
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EW — Reply
Good point. 😄
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Brittany — Reply
I hope I haven’t left duplicate responses, but I’ve honestly been making your recipe for the last 2 years and its become staple at every family bbq. I love this recipe. I leave out the chicken because it takes away a level of complexity but it doesn’t take away from the salad. This dressing is simply the best and often times I’ll refer to this recipe just to make this dressing for a simple salad.
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Christy Denney — Reply
Thanks Terry. I love hearing that.
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paige — Reply
perfect everytime
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Christy Denney — Reply
Thank yoU!
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Renay Tranchitella — Reply
Instead of making the dressing, I buy Marzetti Sweet Italian Dressing. It’s as close as you can get to Portillo’s
Too bad Portillos went corporate, the food was so much better when family owned. 🙁
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Debi Monroe — Reply
Honestly great receipt, EXCEPT how do you know how much uncooked pasta makes 4 cups of cooked pasta? Normally recipes give you the uncooked amount.
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Kristine Corrado — Reply
I used a rounded 2 cups dry Ditlani and that made about 4 1/2 cups cooked.
Bacon was another amount that was much more than I predicted. In order to have a full cup you really need 12 slices of bacon. I only had 10 slices (center cut) but I was under a cup.
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Christy Denney — Reply
About two cups.
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Regina — Reply
I can’t tell you if this tastes like Portillo’s as I have never eaten there. But I can tell you this salad is really good. I did not have any gorgonzola on hand, so used feta. The whole family loved it. This is going into the weekly rotation! Can’t wait to have with the gorgonzola!
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Christy Denney — Reply
So happy to hear that.
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Kay — Reply
I’ve made this twice in one week! Once was to take to a supper where it was a hit, and then I had to make it again because my teen requested it! Followed the recipe exactly and will definitely make again. Very fresh tasting.
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Christy Denney — Reply
Awesome!
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Sonja — Reply
Thank you for your recipes! I’m in Melbourne Australia, but lived in Chicago for 18 months and fell in love with Portillo’s chopped salad! I’ve made your salad a couple of times in the past 2.5 years, and happy to let you know everyone loves it! Thank you for sharing, so that I could share a part of my Chicago experience with family and friends back here in Melbourne, Australia!
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Christy Denney — Reply
Thank you and hope you are safe!
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Amy — Reply
This recipe is perfect! Made it for a family holiday potluck party. Proportions are spot on, and the Portillo lovin’ family absolutely loved it.
I didn’t make the dressing as listed. Just purchased Italian vinaigrette and ranch to bring with.
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Christy Denney — Reply
So glad you love it!
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Julia Silva — Reply
The portillo’s chopped salad has a white creamy house dressing. Not at all a vinaigrette.
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Christy Denney — Reply
Ok! This one is good too!
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Craig — Reply
The salad itself great and reminds me of Portillo’s Chopped Salad. The dressing is good but nothing like Portillo’s. If you want the authentic Portillo’s experience, Marzetti’s Sweet Italian is a close substitute you can purchase. Otherwise, this is a great salad with a slightly sweet and tangy dressing.
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Christy Denney — Reply
Good to know. Thanks!
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Jessica — Reply
I’m disappointed that you’ve never had a Portillo’s chop salad to base your copycat recipe. The dressing is much, much sweeter on an original Portillo’s…. I used about 2 tablespoons sugar and my husband complained it still tasted pretty bland.
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Christy Denney — Reply
Sorry! We love this salad. Sorry you didn’t.
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Dee — Reply
i’ve been to Portillo’s and to me, the best salad dressing to use is Brianna’s brand, POPPY SEED dressing…it has a sweet flavor.
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Tanya — Reply
I think you’ve misunderstood, Jessica! The person who contributed the recipe, Christy Denney, HAS eaten at Portillos! Another person who commented, named Regina, mentioned she had never eaten there!
Honestly, some people would be better off shutting their mouths since they have nothing positive to say!-
J — Reply
No honey, if you read the entire post, the person who contributed the recipe has NOT eaten at Portillo’s. Anyone who has actually eaten there would know that the dressing is completely different. This recipe was great but I would definitely add mayo to the dressing in order for it to be creamy like the Portillo’s original. TBH adding a teaspoon of mustard into all that oil plus the vinegar seemed so pointless. Didn’t add any flavor at all. But add some mayo and boom it’s perfect.
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STS — Reply
Hi, I live in Chicago and I eat at Portillo’s all of the time. Fyi…their chopped salad has chopped purple onions and there is no red cabbage in their salad.
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Christy Denney — Reply
Ha, good to know!
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Patty — Reply
This salad is perfect. Huge hit with my family!
Right from Portillo’s website
The Chopped Salad has been the most popular salad on our menu since the mid-1990’s! Everything includes chopped romaine, iceberg lettuce, & red cabbage with diced chicken breast, ditalini pasta, bacon, diced tomatoes, gorgonzola cheese, and green onion, then tossed with our famous House dressing.
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Catherine A Jackson — Reply
There is red cabbage in the chopped salad at Portillos where I live. You might look at the menu at your Portillos. It is listed right there.
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Cindy Parks — Reply
I eat at the original Portillo’s in Chicago weekly and there most definitely red cabbage in the salad. Go to the web site and the ingredients are listed. Great recipe!
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Davce — Reply
There is indeed red cabbage in Portillo’s salad, per their own website, which Ive pasted here. —–>
A fan favorite, the Chopped salad is a perfect mix of flavor and crunch, packed with romaine and iceberg lettuce mix, ditalini pasta, diced chicken, crispy bacon, tomatoes, gorgonzola cheese, green onion, red cabbage and tossed with our famous, homemade House dressing.
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Christy Denney — Reply
Thank you!
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Lisa Stearnes — Reply
No it purple cabbage not onion.
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Jacqui — Reply
This is so good! Makes a ton! I marinated the pasta in the dressing for about 5 hours too! Next time I will double the dressing recipe! The dressing I would be a great substitute for Italian Dressing in a pasta salad. Thanks for sharing!
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Christy Denney — Reply
You’re welcome!
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Ann Heltzel — Reply
I make this every year for our holiday party at work and every other week at home for my boys. They eat almost the whole batch in 2.5 days! I have to reserve some for myself!
I do substitute feta because its always in the fridge. Thanks so much for posting this.
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Ann Heltzel — Reply
5 stars
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Christy Denney — Reply
Feta is a great substitute!!
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Michelle Vires — Reply
I’m eating a portillos chopped salad right now, actually. I wish I could post a picture. It looks exactly the same. It was a $7 salad, and I had some there for lunch, and I was FULL. There’s enough in this bowl to eat dinner tonight, and lunch tomorrow, too. Maybe even dinner again. This thing was huge!
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Christy Denney — Reply
Haha. Thanks!!
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Elaine — Reply
This salad looks really good! Just so you know you can always order portillos and have it shipped. I live in te suburbs of Chicago now, was born and raised, but I lived in Las Vegas for 4yrs and I’d order it online and have it shipped. I also had sweet corn shipped as well… which would be a great addition.
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Christy Denney — Reply
I wish I lived closer. Do they ship to Florida?
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Michelle Vires — Reply
Yes, they do. Also, you may want to check around. A friend of mine lives in Florida and there was just a Portillo’s that opened in the next town over from her.
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Susan — Reply
Delicious salad. I used less pasta, omitted bacon and cabbage & head lettuce (didn’t have it on hand). I added grated carrot and cucumber. The dressing is delicious. What a great salad!
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Christy Denney — Reply
Thank you!
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Brit — Reply
Thanks! Enjoyed this last night after not eating at Portillo’s in years! Marzetti makes a Sweet Italian dressing (in refrigerated section) that worked well if you are lazy like me.
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Christy Denney — Reply
Glad you enjoyed it.
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Meadoe — Reply
Great recipe! I tweaked it a bit for the 21 Day Fix and gave you a shout out on my blog. Thanks!
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Christy Denney — Reply
I’ve done the 21 Day Fix. Not the food part which I guess is kind of the whole point. Haha.
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Betty — Reply
OMGosh! This salad is awesome! I am a transplanted Chicagoan, but I never ate the chopped salad at Portillos! I MUST have the Italian beef, so salad??? I don’t think so. Cut the recipe in half for my husband and myself for dinner thinking there would be leftovers. There weren’t! My husband ate two huge platefuls. I was hesitant because his preference is a creamy thousand island dressing or ranch, never a oil and vinegar based dressing. This was really, really fantastic just the way it’s written. Husband asked me to make it for a potluck at his office next week. Really good.
As a side note, those who said the noodles looked like “poo,” I suggest they probably did not use white balsamic vinegar! This is an excellent salad! Thank you!-
Christy Denney — Reply
You’re welcome. It’s one of my favorites!
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Angela — Reply
This is an absolute hit. I make it every time we have a family function.
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Christy Denney — Reply
In the suggestion I said to just add a little. I just made this and it did not turn brown and was fine.
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Liz — Reply
Yum – thank you and have another great weekend!
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Marsha — Reply
I love Portillos and am going to make this yummy salad for lunch for 10 women. I plan on adding the chicken to it. What do you suggest to serve with it besides rolls and a dessert?
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Christy Denney — Reply
It’s pretty filling by itself. Not much more needed.
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Mary — Reply
Thank you so much for the recipe, I lived in the Chicago suburbs for 15 years and loved Portillo’s restaurant. It had a great variety, loved their fish sandwiches. I will definitely be making this. Thanks!
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alice — Reply
loved this recipe, my family did too! very easy to make and the salad dressing is easy to. it was such a hit they have asked for at family gatherings, hope you give it a try.
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Christy Denney — Reply
Thanks Alice!
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Bert — Reply
This is a very good salad, but to be honest, the dressing does not taste or look like Portillo’s.
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Evelyn T — Reply
I live in Chicago and so loved this salad until I tried their Mediterranean salad. Wow, just love the dressing they use on that one. Wish I knew how to make that one. But seriously if any ever visit Chicago, you have to try Portillo’s chocolate cake shake. Yes, I said chocolate cake shake! Make sure to start your diet a few weeks before you visit! LOL!!!!
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Christy {The Girl Who Ate Everything} — Reply
Wow. A cake shake – that’s a diet buster!
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Leslie — Reply
I made this today and it was good, but I didn’t find the dressing super close to Portillos. It was just a bit too tart and not sweet enough. If I were to tweak it I would use a white wine vinegar, I am pretty sure Portfolios doesn’t use balsamic because their dressing is cream colored. I also might use more sugar. The salad was good though.
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Mary — Reply
Maybe Portillo’s uses white balsamic vinegar, not the dark.
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Elizabeth Bailey — Reply
Thanks for the great recipe! Looks perfect for a Fourth of July picnic!
Sorry to be the grammar police, but it is “further,” not “farther.” 🙂
~Elizabeth
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Christy {The Girl Who Ate Everything} — Reply
Elizabeth,
Grammar is my pet peeve so I appreciate any help when I have mishaps because they are mortifying! Thank you!
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msthang — Reply
The photo is VERY misleading…that is the beautiful salad WITHOUT the dressing on it…once the dressing is on, the balsamic makes it look like……..poo.
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Christy {The Girl Who Ate Everything} — Reply
Oh. I’m sorry you feel that way. I drizzled some on there. I didn’t think it changed the appearance much at all.
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Jules — Reply
This salad is spot on! Thank you for the recipe! Use the WHITE balsamic vinegar as suggested. It is sweeter and does not stain the pasta! I would not change anything 😊
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Christy Denney — Reply
Thank you!
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Nicole — Reply
Omg I am from Chicago now living in Dallas and I sooooooo miss Portillo’s. The food and Salads are well worth the long lines! These salads are awesome!
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Carol at Wild Goose Tea — Reply
It is great you had a wonderful time with people who share the same passion as you do—-and so do I.
The reality check thing is biggie that is for sure. You do have a VERY full life—-and being pregnant too—YIKES. Double YIKES. Awesome salad. Very colorful and a mix of flavors and textures. It just works overtime as salad—-just like you do. Hang in there. -
LisaK — Reply
One key ingredient you’re missing is the chicken! LOVE this salad at Portillo’s in the Chi-town area.
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Jessica — Reply
Yes! The chicken is a must!!!
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Jessica — Reply
Made this salad tonight & it was great! I didn’t make the dressing due to time & forgot some items at the grocery but I used a creamy balsamic dressing from Kraft & it was a good substitute…I used feta instead it was cheaper … Sorry… But I really appreciate you sharing! I will definitely make this again…AND my 5 yr old loved the noodles ! Of course I made homemade chicken noodle with them for him!
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Christy {The Girl Who Ate Everything} — Reply
Glad you liked it but I promise the dressing MAKES this!
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Debra Villalobos — Reply
I made this salad but used romaine instead. Iceberg lettuce has ino nutritional value or flavor for that matter.
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Christy {The Girl Who Ate Everything} — Reply
I know it doesn’t but I love the crunch of it sometimes.
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kim — Reply
salad was a huge hit tonight! I made it with lasagna ! Def will make again!! Thanks!
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Christy {The Girl Who Ate Everything} — Reply
I just crave this salad too. So good!
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Alli — Reply
Just made this tonight- such a crowd pleaser! The kids even ate it- say what?! The “real” one does have chicken, and I believe avocado- but good Lord it doesn’t need it. This took me forever to make, but it was SO worth it!
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Melanie — Reply
Looks great, but I got to tell you as a Chicagoan and huge Portillo’s fan, their chopped salad also has chicken in it! 🙂
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Christy {The Girl Who Ate Everything} — Reply
Thanks! That would be a great addition…
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Jean Ann — Reply
Thank you for this! I lived in the Chicago burbs for 12 years and returned home to Louisiana a little over a year ago. I love being back home and there are only a few things that I really miss from there. This salad is one of those things. I need to search for the chocolate cake recipe now!
Can’t want to make this!!
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peggy — Reply
Even though we now have Portillos in Arizona. My sister and I make this about once a week. WE LOVE IT!!!!
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Z. I. — Reply
It may sound like a dumb question, but… How much uncooked bacon do you need to end up with 1 cup of cooked and crumbled bacon?
Thanks!
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Christy {The Girl Who Ate Everything} — Reply
I would say about a pound of bacon but it totally depends how much fat is on your bacon.
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Z. I. — Reply
Thanks! That estimate helps a lot.
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Jenny — Reply
Wow, that’s a really great salad! I made it for supper this evening, and it was a winner all the way around. I have been thinking about chopped salad since I first read about it last summer, and I’m pleased with this, my first attempt. (I had to cheat a little, using bottled dressing and feta cheese–the price of gorgonzola here is outrageous–but everyone liked it, even the “it’s not dinner without a slab of meat” crowd!) Thank you for sharing this recipe, it is a keeper!
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Christy {The Girl Who Ate Everything} — Reply
Glad they liked it. You could definitely add some grilled chicken to make it a complete meal!
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Des @ Life's Ambrosia — Reply
Yum! I adore chopped salads. This one looks fantastic. I might skip the bacon though and add some chopped salami, just because I am a salami fanatic. Or heck, maybe I’ll leave the bacon in there too. This will be great for BBQ’s this summer!
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Michelle — Reply
This is almost identical to the Portillo’s Chopped Salad – which I must admit I eat at least once or twice a month (gasp!) If you add chopped up grilled chicken, it would be spot on 🙂
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Hayley @ The Domestic Rebel — Reply
It was SO amazing meeting you at BHF Christy! You’re a beautiful, glowing and hilarious lady and I can’t wait to meet your bundle of joy!! And I tooootally agree with you; my body is rebelling from all the deliciously unhealthy food and is craving something simple and light like this!
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J. Morgan — Reply
Hey,
I just recently started following you blog and let me just say I inspire to be like you when I grow up. Anyhoo I’m from Chicago (now living in San Diego) and I totally miss Portillo and this salad. Thanks for posting!!!
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Christy {The Girl Who Ate Everything} — Reply
I wish I could taste the original!
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Angela — Reply
Made this salad for dinner tonight and my family loved it! Thanks for the delicious recipe. Hang in there this summer. I am a mom of four also and carried two of my boys during the hot Arizona summer months. I will keep you in my prayers.
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Christine Trevino — Reply
So glad you liked the salad! It’s totally my favorite. And if you ever make it to the Chicagoland area – you must stop by the restaurant to try it yourself. Portillo’s is awesome!!
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Michelle K — Reply
I have made this salad many times (never been to the restaurant either), but I do change the salad dressing to a creamy cilantro dressing I found on http://www.goodcheapeats.com. It’s so amazing!!!!!
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Chels R. — Reply
I remember how that pregnant feeling keeps you from keeping up with, well the world! You look like you had a fun time in Austin and looked gorgeous the entire time, seriously, you are one of the most beautiful pregnant people I’ve ever seen! I’m loving this salad! It looks like a full meal-which I love! So many times salads that are for dinner don’t ever look like they would fill anyone up! This does! I’m making this the next time we have salad for dinner.
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Aimee @ ShugarySweets — Reply
It was so fun to meet you Christy!!! You are just adorable. And this salad? IT IS MY FAVORITE SALAD FROM PORTILLOS. Yes, I just yelled that. But OMG yum!!!!
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Christy {The Girl Who Ate Everything} — Reply
It was so fun to meet you too! You were dressed Austin chic the whole time.
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Christina — Reply
Ahhh Portillo’s! I grew up in the south suburbs of Chicago so when someone says Portillo’s I immediately think of hotdogs and chocolate cake lol 🙂 That salad looks awesome!
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Aimee @ ShugarySweets — Reply
I did too! Homewood girl.
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Christina — Reply
Crete! My grandparents lived in Homewood! Miss Aurelio’s pizza too 🙁
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Tosha — Reply
We always get portillos chocolate cake for dessert after Aurelios pizza 🙂
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C — Reply
Where r u? There is an Aurelios on Johnson Ferry Rd in Marietta, GA!
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Christy {The Girl Who Ate Everything} —
I’m in South Florida.
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Katie — Reply
The chopped salad is amazing, but their burgers and Italian Beef? To die for!
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Christy {The Girl Who Ate Everything} — Reply
Never been there so I will have to take your word for it.
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Ami — Reply
I Love Love LOVE Portillos!! Hot Dogs & Italian Beef & Burgers Oh My!! The chop salad is yummmmmmmmmy too!! Can’t wait to make it at home because the Portillos near me is still a half hour away (without Chicago traffic!)
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Trina A — Reply
Question about the oregano… Fresh, Dried, or Powdered?
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Christy {The Girl Who Ate Everything} — Reply
Great question. Dried is what I used.
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Jaclyn — Reply
I LOVE Portillos! If you’re ever around Chicago you MUST go. I believe they now have a location in Arizona and one or two in California as well? I grew up in the suburbs of Chicago, and Portillos is pretty much standard in everyone’s diet there. Except now I live in the middle of the state in farmland, so the only time I get it is when I visit my family 3 hours away back home. The chopped salad is my favorite, and this looks exactly like it! Can’t wait to try it out.
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Patti T — Reply
This salad looks so enticing. I like the sounds of the dressing but I would switch the amounts of oil and vinegar. I like my salads on the tart side. Your trip sounds like it would have been great fun, except for what was waiting for you when you got back. I feel your pain about being pregnant in the summer, I gave birth to twins in August (decades ago) in a home that GASP had no air conditioning.
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Tahny — Reply
I’m glad you’re back! I love seeing what you’re making! I’m glad you had fun!
I’ll pray that you get thru the summer heat , I was prego with both my boys in the summer….oh…the heat, swollen feet and hands! You can do it!
This salad looks scrumptious and it looks like a perfect summer salad! Thanks for sharing! -
Capturing Joy with Kristen Duke — Reply
You needed some foliage…I laughed out loud!! I should have done that today…I think I’ll start t tomorrow;) I’m with Kristy, scale was not nice to me…miss you, friend.
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Kristy — Reply
I wanna go back! Just kidding, it’s good to be home with my boys. I’ll be eating foilage all week, my scale was not nice to me this morning! Such a fun trip!
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Christy {The Girl Who Ate Everything} — Reply
I want to too!
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