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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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 377kcal
Author Lauren Keating

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