Copycat Portillo’s Chopped Salad

A little foodie history lesson on your hump day. In 1963, in Villa Park, Illinois, a Marine veteran named Dick Portillo opened up a little hot dog stand called ‘The Dog House.’ Little did he know that it would become such a staple in Chicagoland culture. Today, it’s one of those places that’s pretty much ‘off limits’ when it comes to healthy eating, but I still go from time to time because it’s sooo good, and it was one of my dad’s absolute favorite places, so I have to go in his honor, right? I try to steer clear of the roast beef sandwiches drowning in gravy, and the delicious Chicago style hot dogs, as much as I can. They have a salad station where you can get so many different options, but as most of my Weight Watchers friends know, the dressings and cheese alone can kill us on the points system. (calories skyrocket too!)



I took inspiration from my favorite salad of theirs and made it my own. I’m happy to report that I sort of hit it out the park! two heaping cups are just 6 smart points, or 255 calories without dressing!


If you are thinking “why does this salad have pasta in it?” please just go with it. It makes it perfect, I promise.

I also made my own semi-homemade buttermilk ranch dressing to go along with it, and 1/4 cup is only 2 smart points! *gasp* AND IT TASTES LIKE THE REAL THING!



Semi- Homemade Buttermilk Ranch Dressing

3 tbs Hidden Valley Ranch Seasoning Mix

1 cup low fat Buttermilk

1/2 cup Hellmans Light Mayonnaise

In a small mixing bowl, whisk all ingredients together. Refrigerate for at least a half hour before serving. Keeps for 7-10 days (But it probably won’t last that long LOL!)

WW friendly buttermilk ranch 2 smart ponts

I have a serious feeling that this will be a constant in my meal plan for the coming summer months. If your home is anything like mine, we use the grill A LOT. This is a perfect way to use some delicious grilled chicken!

I hope you enjoy this as much as I do.






Copycat Portillo's Chopped Salad

A delicious, healthy salad that makes your taste buds dance!
Prep Time 15 minutes
Servings 6
Author MamaCupcake


  • 3 cups Chicken Breast (cooked and chopped)
  • 8 slices Center Cut Bacon (cooked and chopped)
  • 3 oz Ditalini Pasta (I used Barilla)
  • 2/3 cup Corn (fresh, frozen, canned, or cooked)
  • 3/4 cup Reduced Fat Shredded Mild Cheddar Cheese (I used Sargento)
  • 2 medium Tomatoes (chopped)
  • 1 cup Green Onion (chopped)
  • 1 head Iceberg Lettuce (chopped)
  • 6 cups Romaine Lettuce (chopped)


  1. In a medium pot, boil your pasta, then drain and rinse with cool water. While your pasta is cooking, chop all of your ingredients. In a large mixing bowl add your lettuce, green onions, and shredded cheese. Mix in your chicken breast, corn, bacon, and pasta. Gently mix in tomatoes.
  2. Drizzle with 1/4 cup homemade buttermilk ranch dressing, or dressing of choice, on each serving. Enjoy!

Recipe Notes

6 Smart Points (without dressing) calculated by Weight Watchers Recipe Builder
8 Smart Points (with dressing) calculated with Weight Watchers Recipe Builder
255 calories (without dressing) calculated with My Fitness Pal
315 calories (with dressing) calculated with My Fitness Pal


  1. I just found you and you are amazing,t his is great!!!!! Thank you

  2. is the measurement for the pasta cooked or uncooked?

  3. I LOVE all your recipes! How many servings does this make? 🙂

  4. Your chicken breasts look nicely seasoned. How do you normally season them? I just found your sight, so I haven’t tried anything, but it all looks great! And your Pepper is an absolute doll!! Mine are grown and I just loved that age.

  5. I was just wondering how you seasoned the chicken in the picture above, it looks delicious!

  6. Star – how do you find the best way to cook your seasoned chicken breasts are – do you pan cook them or bake them?

    • I usually just cook them in a pan on the stove top. Sometimes, for really thick breasts I’ll sear them for 2-3 minutes each side and then finish them off in the oven for about 5 minutes at 400. Either way really works, You can also just pound chicken breasts out to get them thinner. I usually season each side with kosher salt, pepper, Lawry’s Seasoned Salt, and garlic powder. For really delicious chicken breasts, I’ll brine them for a 2-8 hours before cooking. It’s easier than it sounds. I pop 2-3 breasts in ziploc bag, add water to cover them, then 3-4 tablespoons kosher salt. There’s a science to it that basically says it breaks down the tendons while soaking and makes for a delicious chicken that’s almost impossible to overcook. I hope that helps! Let me know if you have any other questions.

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