Don’t salads taste better chopped?! I made Portillo’s Chopped Salad with a homemade version of California Pizza Kitchen’s Vinaigrette for lunch. (I think Portillo’s dressing is on the sweet side; I’ll add a dab of brown sugar or honey to the dressing before I make the salad again.) Thanks for sharing the recipe, Steph!
I poached the chicken, baked the bacon and cooked the pasta all at once, but I’ll chop a single serving of the other ingredients each time I make the salad. Yes, a little time-consuming — but I swear hand-shredded lettuce doesn’t taste as good.