Portillo's Chopped Salad

I actually feel honored to be making this, a reintroduction of best friends romaine and pal iceberg, three cups each settling the score with shredded red cabbage, a two cup minimum.  A cup filled with thinly sliced green onions will have to be greeted suspiciously upon arrival, as an overpowering by any root vegetable has to be handled with four chopped Roma's immediately.  As if a cup of grilled thick bacon wasn't all you desired, add four ounces of pre-frozen Gorgonzola, just use blue cheese, add four cups cooked ditalini and this sweet Italian dressing.

Was it worth the simple method of pre-baking a bag of frozen olive oil and sea salt chicken, for oh say an hour and a half if needed. At four twenty-five degrees, then shredded.

The Dressing, doubled

1/2 cup balsamic
1 cup olive oil
4-6 cloves fresh minced garlic
1 t oregano
2 t sugar
1/2 t salt
1/2 t pepper