Boil ditalini pasta according to package instructions until tender. Drain and rinse with cold water to stop the cooking process. Set aside to cool.

Cook chicken breast until golden and fully cooked, then dice it into small cubes. Cook bacon until crispy, then crumble it into bits.

Finely chop the romaine and iceberg lettuce, red cabbage, green onions, and halve the cherry tomatoes. Add all to a large mixing bowl.

Add the cooled pasta, diced chicken, crumbled bacon, Gorgonzola cheese, and vegetables to the bowl. Toss gently with salad tongs to combine everything evenly.

Drizzle the Italian vinaigrette dressing over the salad and toss well until everything is coated. Serve fresh and enjoy the Portillo ”s-inspired crunch!