Chicken Chopped Salad with Sweet Italian Dressing #SundaySupper

May 26, 2013

Chicken Chopped Salad with Sweet Italian Dressing

Welcome to this week's edition of #SundaySupper! Last week, was my very first time participating and I loved it! It's a fabulous group of bloggers. 
This week's theme is Picnic and it's being hosted by Happy Baking Days (big thanks to Katy!).

This salad is actually a copycat recipe of the chopped salad at Portillo's  If you don't have a Portillo's near's a restaurant famous for burgers, ribs, hot dogs and insanely long lines in their drive thru. Their workers actually take orders with pen and paper outside when the drive thru gets too long, no matter the weather. It's a little nutty.

Well, they do have this super duper salad there.  It's delicious.  It's also a bit pricey for me just to run out and grab it for lunch. This recipe has saved me a trip and a couple of bucks. Very nice, right?

I have made this twice in the last week.  First, for a BBQ at our house, then, again (due to a popular demand) for a BBQ at my sisters house. It so easy to throw together and can be made to feed just one or feed any army. Enjoy!

{a side note..I am terrible at keeping exact measurements for a salad, below is an approx of what I used for mine.  It fed  5-6 adults and worked well with the amount of dressing, but, you can  adjust according to your taste}

{Linking up}
Chicken Chopped Salad with Sweet Italian Dressing

by Table for Seven
Prep Time: 00:30
Ingredients (Serves: 6-8)
    • 1-2 cups chopped romaine lettuce
    • 1 medium tomato, chopped
    • 1-2 green onion, diced
    • 1/2 cup-1 cup purple cabbage, chopped
    • 1 cup Ditalani pasta, cooked and cooled completely
    • 2-3 slices of cooked bacon, chopped
    • 1 cup cooked chicken, chopped or shredded
    • 4-6oz Gorgonzola cheese, crumbled
    • ( makes 2/3 cups or 10-1 TBSP servings)
    • 1/4 cup balsamic vinegar
    • 2 cloves, garlic peeled or 1-2 tsp garlic powder
    • 2 tsp sugar
    • 1/2 tsp oregano
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1/2 cup canola oil
    In a large salad bowl, add all salad ingredients.
    In a blender or food processor, add vinegar, garlic, sugar, oregano, salt and pepper. Mix well. Slowly, add in oil. Mix well. Toss with salad.
    Store any leftovers in an airtight container in the fridge for up to 2 weeks.
    Dressing Adapted From Chicago Sun Times
    Powered by Recipage

    More #SundaySupper to enjoy!

    Salads and Slaws:

    Sandwiches and Mains:



    No comments

    Post a Comment

    Thank you for taking the time to leave a comment!

    Please note: Anonymous or Unknown comments will not be published.