Portillo's Chopped Salad


Portillo's Chopped Salad 

serves 10-12


For the Vinaigrette

1/2 cup white balsamic vinegar

4 small garlic cloves, finely grated on a microplane

2 teaspoons granulated sugar

1 teaspoon dried oregano

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3/4-1 cup Extra Virgin Olive Oil


For the Salad

3 (8-ounces each) chicken breasts

2 cups (8 ounces) Ditalini pasta, cooked and cooled

8-ounces bacon, cooked and crumbled

1 head of Romaine lettuce, chopped

1 head of Iceberg lettuce, chopped

1 medium head of Radicchio, chopped

4-6 Roma tomatoes, seeded and diced

2-4 ounces Gorgonzola cheese, crumbled

1 bunch green onions, thinly sliced

Kosher salt and freshly ground black pepper to taste


For the Vinaigrette

Place all of the ingredients in a blender and blend until smooth and creamy.  Reserve 1/4 cup.  Vinaigrette can be made, covered and refrigerated for up to 1 week.


For the Salad

In a small container, combine the chicken breasts and reserved vinaigrette.  Cover and refrigerate for at least 6 hours.  


Preheat a charcoal grill for direct medium-high heat; lightly oil the grates.  Remove the chicken from the marinade and place the chicken breasts over the coals. Cook for 10-15 minutes per side or until the chicken is no longer pink in the middle.  Transfer the chicken to a plate and loosely tent with foil.  Allow to cool.  


Meanwhile, in a large serving bowl, combine the lettuces, pasta, bacon and tomatoes.  Transfer the cooled chicken to a cutting board and dice into bite-size pieces.  Add the diced chicken to the bowl.  Add enough vinaigrette to the salad to lightly coat the ingredients.  Add the Gorgonzola cheese and green onions.  Gently toss the salad again and season to taste with Kosher salt and freshly ground black pepper  Serve with extra dressing on the side.  Enjoy!


Printed from the galley gourmet.net

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