Line jelly roll pan with foil and bake 4 strips of bacon at 350F for 20 minutes. Serve dressing along side the salad or pour on and combine just before serving. Allow to cool. Add enough vinaigrette to the salad … Meanwhile, in a large serving bowl, combine the lettuces, pasta, bacon and tomatoes. Next add feta, prosciutto, and chicken. 2. Add the diced chicken to the bowl. I think I’ll be making this for just our family very soon and including the chicken. Transfer the cooled chicken to a cutting board and dice into bite-size pieces. Transfer the chicken to a plate and loosely tent with foil. The original Portillo’s Chopped Salad includes diced chicken breast, but we opted to leave that out to make it more picnic and side-dish friendly. Cut the chicken into bite sized pieces and add that to the pan you cooked the prosciutto in. Remove from the heat. Stir to combine. 1. Grill Stir until the chicken is cooked through, about 7 minutes. 3. Get the big bowl with all of the lettuce and add drained chickpeas and ditalini pasta.