Homemade Portillo’s Chopped Breakfast Salad
This breakfast-inspired chopped salad brings together savory bacon, eggs, pasta, veggies, and chicken tossed in a tangy balsamic vinaigrette just like the iconic Portillo’s version, but homemade and even better!
Equipment
- Mixing Bowl
- Small Jar or Bowl (for dressing)
- Salad Tongs
- Knife & Cutting Board
Ingredients
For the Salad
- 6 slices bacon cooked and chopped
- 2 large eggs hard-boiled and chopped
- ½ cup cooked ditalini pasta or gluten-free pasta
- 1 cup romaine lettuce chopped
- ½ cup red cabbage shredded
- ½ cup cherry tomatoes halved
- ½ cup cooked chicken breast diced
- ¼ cup gorgonzola cheese or cheddar crumbles
For the Dressing
- ⅓ cup olive oil
- ¼ cup white balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1 clove garlic minced
- ½ tsp dried oregano
- to taste salt
- to taste black pepper
Instructions
- In a large mixing bowl, combine the bacon, hard-boiled eggs, pasta, romaine, red cabbage, cherry tomatoes, chicken, and cheese.
- In a small jar or bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, maple syrup, garlic, oregano, salt, and pepper until emulsified.
- Drizzle dressing over the salad and toss everything until evenly coated. Serve immediately or chill briefly before serving.
Notes
Make it ahead: store dressing and salad separately for up to 2 days and toss just before serving. Swap in turkey bacon or plant-based cheese for dietary preferences.