Ditalina Salad

This salad is a Chicago tradition... or so I'm told. At any rate, its pretty good. It makes a huge bowl of salad and is great to take to functions. All of my YW will actually eat this salad, and they are a bunch of picky eaters. I got this from my friend Shirlene, who just kind of made it up after eating at the Chicago chain "Portillo's". I usually eyeball this recipe, but I will give you the measurements she gave me. Enjoy!

Ditalina Salad

2 Heads of Romaine Lettuce, chopped

1 Cup Blue or Gorgonzola Cheese, crumbled

1/2 Cup Soft Bacon Bits/Pieces

1/2 Cup Green Onion, chopped

1 1/2 - 2 Cups Chicken, cooked and shredded/cubed

1/2 - 1 Cup Cherry Tomatoes

2 Cups Ditalina Pasta, cooked and drained

Mix all ingredients together and toss.

Dressing:

Combine 8 oz. of Ranch dressing and 8 oz. of Honey Mustard dressing. Stir until mixed. You can coat the salad yourself or let people put on individual portions.

** I usually get one of the pre cooked chickens @ the deli (Costco has the best ones). I like the flavor and it makes it even easier to assemble!