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If you’re hoping to make Chipotle’s Vinaigrette at home, this recipe is for you. It’s inspired by their Honey Chipotle salad dressing, only this copycat version tastes even better. (Probably because it uses less oil!)
If you’ve been disappointed with other Chipotle copycat dressings online, don’t give up until you try this one. I’ve tested it at least 10 times to make sure it’s repeatable, not too oily, and perfectly seasoned.
Drizzle it over tacos, salads, quesadillas, and more. It’ll instantly elevate your meal, so you’ll feel like you’ve ordered take-out, but at a fraction of the price.
⭐⭐⭐⭐⭐ Featured Review
“This dressing is amazing! Perfect copycat.” -Valerie
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Chipotle Restaurant Vinaigrette Ingredients
- Avocado Oil. This isn’t the same type of oil Chipotle uses, but it works perfectly in this recipe. Or use olive oil, if you prefer.
- Red Wine Vinegar. This sharp vinegar adds the perfect tangy flavor. If you don’t have it on hand, you can use apple cider vinegar in a pinch. ,
- Lime juice. According to Chipotle’s website, they don’t use lime juice in their salad dressing. But after testing several batches, I’ve noticed that lime juice has a positive impact on the flavor.
- Chipotle Peppers in Adobo. These canned peppers are located on the same aisle as refried beans or canned green chilies. You can freeze leftovers if you don’t think you’ll use the rest of the can right away. (I freeze them individually in an ice cube tray, then transfer them to a freezer bag.)
- Honey. This balances the spicy flavor of the chipotle peppers and the tangy flavor of the vinegar and lime juice. You can likely swap in agave nectar if you need a vegan recipe.
- Spices. Ground cumin, oregano, black pepper, and salt boost the flavor and make this dressing craveable.
How to Make Honey Chipotle Vinaigrette (Step by Step)
- In a personal-sized blender, add 1/3 cup avocado oil, 2 tablespoons red wine vinegar, 2 tablespoons lime juice, 1 chipotle pepper, 1 garlic clove, 2 tablespoons honey, 1/2 teaspoon each of cumin, oregano, and black pepper, plus 3/4 teaspoon fine sea salt.
- Secure the lid and blend until smooth. Stop and scrape down the sides, if needed, to make sure everything is incorporated. (The honey will want to stick to the bottom, so make sure it’s well mixed!)
- Taste and make any necessary adjustments. If you prefer a sweeter dressing, add a little more honey. For a tangy flavor, add more lime juice. For a super-spicy dressing, add an additional chipotle pepper. It’s ready to use when you like the taste!
- Pour the dressing into an airtight container and refrigerate for up to a week. If it thickens when chilled, let it sit at room temperature for 30 minutes to become pourable again.
Chipotle Vinaigrette Recipe (Restaurant Copycat)
I couldn't even tell you how many times I tested this recipe to make sure it tastes *just* like the one that comes from Chipotle. I want to drink it straight from the blender! Use this honey chipotle vinaigrette on salads, tacos, and burrito bowls to make an affordable (and healthier) take-out meal at home.
prep10 mins cook0 mins total10 mins
Ingredients
- ⅓ cup avocado oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 Chipotle pepper in adobo sauce (see notes)
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¾ teaspoon fine sea salt
Instructions
- In a high-speed blender (see notes below), combine the oil, vinegar, lime juice, honey, chipotle pepper, garlic, cumin, oregano, pepper, and salt. Secure the lid and blend until the dressing is smooth and emulsified.
- Taste the dressing to make sure you like the flavor. You can always add a little more honey for sweetness or a splash of vinegar to make it taste more tangy. Pour the dressing into an airtight jar with a lid and store it in the fridge for up to a week. If it thickens when chilled overnight, let it sit on the counter to return to room temperature, and then shake well before using.
Notes
Nutrition information is for roughly two tablespoons of dressing, assuming you get 3/4 cup total from this batch. This information is automatically calculated and is just an estimate, not a guarantee.
Blender Note: For the best blending results, use a personal-sized blender or one with a narrow base. If you have a blender with a broad base, you may want to double the recipe to get things moving. (See my Vitamix review video if you have questions on this.)
Chipotle Pepper Note: Chipotle peppers in adobo sauce may vary in size. I like to use a larger one (about 2 inches long) for this recipe. In my opinion, this doesn’t make it too spicy. If you want a spicy dressing, you can always add another one and blend again!
Nutrition
Calories: 134kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 292mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.3mg
More Recipes to Try
- Healthy Ground Beef Tacos
- Cilantro Lime Dressing
- Sheet Pan Chicken Fajitas
- Black Bean Soup (Panera copycat)
If you try this Chipotle Vinaigrette recipe, please leave a comment and star rating below to let me know how you like it!
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I think this is so much better than Chipotle’s dressing. Every time I get it, it is so oily, and some times I cannot get it to mix together. This is delish!!!!
I have insulin resistance and told no sugar (not even maple syrup or honey) for now. Is there something else I could sub for the honey? Or how would it taste to leave it out?
Hi Kim! You could experiment with leaving out the honey, but the taste might be quite potent without some sweetness for balance. What if you try one of my salad dressings without sweetener? My Greek Salad Dressing, Caesar Dressing, and Tahini Dressing are all sugar-free already.
Wonder if she could use agave or sucralose?
This is a SPOT ON dupe and I’m forever grateful!! I love this stuff from chipotle and now I can have it at home!
I’ve never had chipotle so I can’t compare, but this is a great dressing!
absolutely amazing, I doubled the recipe and blended it in my Vitamix! Tastes just like Chipotle’s!
Yay! I’m so glad you enjoyed it, Catherine.
Soooo good! I craze this vinaigrette and this recipe is spot on for the real thing. Thanks so much for sharing! ❤️
SO good!
Fantastic dressing! With multiple food allergies I never eat out, so I don’t have the nostalgia about recreating a dish.But the recipe appealed to me.
It sat in my to try pile regrettably long. I was feeling apathetic about eating in hot weather when I churned this up going through my books.
I made a cold bean salad with 1 can black beans (drained, rinsed), 1 can sweet corn (drained), a 4oz can of mild green chilies, 1 large red onion (diced), and some roasted sweet potato chunks I had in the freezer and drowned it all in your dressing! Just what I needed 😋
Also I truly appreciate your note on the size of the chili in adobo. My can had five, two were barely an inch, one was massive, and the other two just right for this 👍.
This dressing is amazing! Perfect copycat. I even drizzled on salmon before baking in the oven, so good!