Chicken Chopped Salad with Sweet Italian Dressing
This hearty chopped salad is inspired by one at the Chicago-based restaurant, Portillo's. The recipe comes from Erin at Our Table for Seven The sweet Italian dressing is much different than the types of dressing I typically use, but I found that the flavor grew on me. If you don't like sweet dressings though, omit the sugar for a flavorful balsamic vinaigrette.
Servings 4
Calories 377kcal
Ingredients
- 2 slices bacon chopped
- 1 boneless skinless chicken breast, diced
- 1 tablespoon Italian seasoning
- 1 bag 9 ounces romaine lettuce with red cabbage and carrots, chopped
- 2 green onions white and green parts chopped
- 1 cup small pasta cooked and cooled
- 4 ounces gorgonzola crumbles
- ¼ cup balsamic vinegar
- 2 garlic cloves minced
- 1 teaspoon sugar
- ½ teaspoon oregano
- 2 tablespoons extra virgin olive oil
- ¼ cup water
Instructions
- Add the bacon to a cool pan; place on a burner set to medium. Cook the bacon until the fat renders and it crisps up – 5-7 minutes. Remove bacon and drain on a paper towel. Toss the chicken in Italian seasoning. Cook in rendered bacon grease until golden brown and cooked through – about 5 minutes. Drain on a paper towel.
- Add the lettuce, green onions, pasta, gorgonzola, bacon, and chicken to a large salad bowl.
- Add vinegar, garlic, sugar, and oregano to a blender or small food processor. Mix well. Slowly drizzle in the oil and water. Season to taste with salt and pepper.
- Toss the salad with half the dressing. Let each diner add additional dressing to taste.
Nutrition
Calories: 377kcal | Protein: 25.9g | Fat: 22g | Fiber: 1g