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