Description
A perfect copycat of the famous Chicago restaurant salad with ditalini pasta, gorgonzola, and bacon.
Ingredients
2 cups cooked ditalini pasta, cooled
4 cups romaine lettuce, finely chopped
4 cups iceberg lettuce, finely chopped
1 cup red cabbage, finely shredded
1/2 cup green onions, chopped
1/2 cup tomatoes, diced
1/2 cup gorgonzola cheese, crumbled
1 lb chicken breast, cooked and diced
8 slices bacon, cooked and crumbled
1/2 cup balsamic vinaigrette (homemade or store-bought)
Instructions
Step 1: Cook the ditalini pasta in boiling salted water until al dente, drain, rinse with cold water, and set aside.
Step 2: Finely chop the romaine, iceberg, red cabbage, and green onions into very small pieces and place in a large bowl.
Step 3: Add the diced chicken, crumbled bacon, diced tomatoes, crumbled gorgonzola, and cooled pasta to the lettuce mixture.
Step 4: Pour the balsamic vinaigrette over the ingredients and toss thoroughly until everything is evenly coated.
Step 5: Serve immediately in chilled bowls for maximum freshness and crunch.
Notes
Ensure all ingredients are chopped to a similar size for the most authentic texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chopping
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
