I love Portillo's chopped salad so much! I stumbled across a copycat recipe on one of my favorite blogs, Mel's Kitchen Cafe.
1/3 C white or regular balsamic vinegar
1/3 C olive oil
2 cloves garlic, finely minced
2 t sugar, honey, or maple syrup
1/2 t dried oregano
1/4 t salt
1/4 t black pepper
8 ounces Ditalini pasta
5 C chopped lettuce (romaine, spring, iceberg combo)
1 C chopped red cabbage
1 C chopped tomatoes
3 green onions chopped
1/2 C-1 C cooked and crumbled bacon
2 C cooked, diced chicken
1. Make the dressing by combining all ingredients in a blender or jar. Process or shake until well combined. Add additional salt and pepper to taste.
2. In a pot of salted, boiling water, cook the pasta according to package directions. Drain and rinse quickly with cool water so it doesn't stick together while it cools. Pour a few tablespoons of dressing over pasta and stir lightly. Set aside to cool.
3. In a large bowl, toss together the lettuce, cabbage, tomatoes, and green onions. Add the cooled pasta, bacon, and chicken.
4. To serve, toss the salad dressing with each serving or as a whole if serving to a large group.