Begin by bringing a large pot of salted water to a boil. Add the ditalini pasta and cook according to the package instructions, about 8–10 minutes, or until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse it under cold water to cool it down, then set aside.

In a large skillet over medium heat, cook the bacon until it’s crispy, which should take about 8–10 minutes. Flip the bacon frequently for even cooking. Once crispy, remove it from the pan and place it on a plate lined with paper towels to absorb any excess grease, then crumble the bacon into bite-sized pieces.

In a spacious mixing bowl, combine the chopped romaine and iceberg lettuce, chopped red cabbage, grape tomatoes, and sliced green onions. Toss the ingredients gently to ensure they are well mixed.

Carefully fold in the cooled ditalini pasta, crumbled bacon, and Gorgonzola cheese into the salad mixture. If you're including cooked, diced chicken for extra protein, now is the time to add it.

In a separate bowl, whisk together the olive oil, white balsamic vinegar, minced garlic, Dijon mustard, sugar, dried oregano, salt, and black pepper. Continue whisking until the dressing is smooth and well combined.

Just before serving your Portillo’s Chopped Salad, pour the freshly made dressing over the salad mixture. Toss everything gently but thoroughly.