Italian Chopped Salad Recipe like at Portillo's and Giordanos

Italian Chopped Salad

Italian Chopped Salad - Using romaine, ditalini pasta, chicken, bacon, blue cheese, honey mustard, & more, makes this one of our NEW favorite salad recipes!
Course Main Course
Cuisine Italian
Keyword chopped chicken salad, italian chopped salad, salad with pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 523kcal
Author Jessica Burgess


  • 5 chicken tenderloins
  • 1 tbsp olive oil
  • 8 slices bacon
  • 1 cup cooked and cooled ditalini pasta (About 1/2 cup uncooked.)
  • 3 heads romaine lettuce
  • 1.5 cups chopped red cabbage raw
  • 5 green onions chopped
  • 2 roma tomatoes chopped
  • 1 cup blue cheese crumbles
  • honey mustard dressing


  • Begin by dicing chicken tenderloins in to small, bite-size peices and saute and cook thouroughly in 1 tbsp of olive oil in a pan. Set aside.
  • Cook bacon according to package directions. (I prefer a softer bacon texture, rather than crunchy for this particular salad.) Set aside.
  • Tear romaine leaves off of the stalks and wash and dry (air or salad spinner).
  • With a knife (my favorite knife) chop lettuce into bitesize peices. (I remove most of the white stalks and disgard, as this tends to add bitter flavors to the salad.)
  • Chop remaining veggies and bacon in to small, bite-size peices. 
  • In a large bowl, combine all of the ingredients and toss with honey mustard dressing, either individually or as a bulk salad! (Just remember, tossing all of your salad with the dressing will make any leftovers soggy!)


Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1g | Calories: 523kcal | Carbohydrates: 51g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 799mg | Potassium: 1236mg | Fiber: 8g | Sugar: 14g | Vitamin A: 27980IU | Vitamin C: 30.4mg | Calcium: 249mg | Iron: 4.1mg