copycat portillo's chopped salad

Name: copycat portillo's chopped salad
Total time: 40 min
Ingredients: 8 oz Bacon; 4 oz Pasta; 2 cups Romaine lettuce, chopped; 2 cups Red cabbage, thinly sliced; 2 cups Iceberg lettuce, thinly sliced; 2 Tomato, chopped; ½ cups Scallion, diced; 2 cups Chicken breast, diced cooked; ⅔ cups Blue cheese; ⅓ cups Olive oil; ¼ cups Balsamic vinegar; 1–2 tsp Maple syrup; 1 tsp Dijon mustard; 1 Garlic, finely minced; ½ tsp Oregano, dried; ¼ tsp Salt; Black pepper, ground

By Ambitious Kitchen · 40 min

Ingredients

Bacon8 oz
Pasta4 oz
Romaine lettuce · chopped2 cups
Red cabbage · thinly sliced2 cups
Iceberg lettuce · thinly sliced2 cups
Tomato · chopped2
Scallion · diced½ cups
Chicken breast · diced cooked2 cups
Blue cheese⅔ cups
Olive oil⅓ cups
Balsamic vinegar¼ cups
Maple syrup1–2 tsp
Dijon mustard1 tsp
Garlic · finely minced1
Oregano · dried½ tsp
Salt¼ tsp
Black pepper · ground

Instructions

Preheat the oven to 425°F (220°C) with the bacon in a single layer on a parchment-lined sheet in the cold oven. Bake 15 to 25 minutes until as crispy as you like. Drain on paper towels, then chop into bite-sized pieces.
Meanwhile, cook the ditalini in salted boiling water according to the package, drain and cool.
Put the romaine, cabbage, iceberg, tomatoes, green onion, pasta, chicken, bacon and gorgonzola in a large bowl or platter.
Shake or whisk the olive oil, white balsamic vinegar, maple syrup, Dijon mustard, garlic, oregano, salt and pepper until emulsified.
Pour the dressing over the salad and toss. Store leftover salad up to 2 to 3 days in the fridge without dressing if meal prepping.

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