Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
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This copycat Chipotle honey vinaigrette is smoky, sweet, tangy, and just like the original—perfect for drizzling over salads, grilled meats, or whatever you’re craving.
I love Chipotle’s chipotle honey vinaigrette so I came up with this copycat version by fiddling around with the ingredients listed on the Chipotle website. It tastes almost identical to the original. Toss it with romaine lettuce, beans, corn, avocado, grilled meats—or all of the above!
And if you’re a big Chipotle fan, you’ll also love my copycat Chipotle chicken, cilantro-lime rice and fresh corn salsa. Once you try it all together, you might not miss the takeout version at all.
“DELISH!!! Exactly the same as the restaurant. I’ve made it at least 6 times…always have it in my fridge. It’s good on everything!”
What You’ll Need To Make Chipotle Honey Vinaigrette
- Red wine vinegar: Adds the tangy kick that balances the sweetness of the honey and richness of the oil.
- Honey: A touch of sweetness goes a long way here—it rounds out the flavors and gives the vinaigrette some depth.
- Vegetable oil: The neutral base that ties it all together.
- Dried oregano & cumin: For that earthy, unmistakably Chipotle-style flavor.
- Chipotle peppers in adobo sauce: The key to that smoky heat—don’t skip them. You’ll find them in small cans in the Latin section of most grocery stores.
- Garlic: Adds a savory flavor without overpowering.
- Jump to the printable recipe for precise measurements
How To Make Chipotle Honey Vinaigrette
Step 1: Combine all of the ingredients in a blender or small food processor.
Step 2: Blend. Pulse or blend until evenly combined. The vinaigrette will keep nicely for up to 5 days stored in an airtight container in the fridge. Just give it a good shake before using to recombine any separated ingredients.
Pro tip: Leftover chipotle peppers in adobo freeze beautifully. Spoon them into an ice cube tray (or drop tablespoon-sized portions onto a parchment-lined baking sheet), freeze until solid, then transfer to a freezer-safe container. You’ll be glad to have them on hand for next time.
More Salad Dressings You May Like
Chipotle Honey Vinaigrette
Ingredients
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- ¾ cup vegetable oil
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 chipotle peppers in adobo sauce
- 2 small garlic cloves, roughly chopped
Instructions
- Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is an awesome dressing that I used with a chicken tostada salad but it’s so good you could use it with anything! It has the right amount of tanginess, spice and smokiness from the adobo peppers. Thank you Jenn for all the work you put into these recipes!
This is amazing, and tastes just like Chipotle’s dressing! Has anyone ever subbed out the honey for something to make it lower cal/carb? Splenda maybe?
Try using Monk Fruit. It looks just like sugar with no carbs
1/4 honey would equal 4 TBSP Monk Fruit
https://www.amazon.com/gp/product/B00CF2B04Q/ref=ppx_yo_dt_b_asin_title_o08_s01?ie=UTF8&psc=1
This dressing came out GREAT! Taste better than the restaurant dressing I added 2 more chipotle peppers and it was wondeful.
I love this salad dressing. I make it a lot. It is better than the chipotle dressing. Thank you, this is the best copy cat recipe I’ve ever made.
This stuff is so good! I made a batch to drizzle over veggie and protein bowls. I swear it pairs well with ANYTHING!!!
THANK YOU FOR THIS RECIPE!
OUAC recipe devotee here! While attempting to use up my can of chipotle peppers on this dressing I realized I was short about 4 tablespoons of red wine vinegar. As a substitute I used my precious Vom Fass Star Forest Raspberry balsamic vinegar. Had to share tweak as it turned out to be an incredible flavor combination! Chipotle and raspberry complement each other so well. Just wanted to share my find❣️
It taste like the real thing. Yum yum….
Hi Jenn,
Can I substitute olive oil or canola oil for the vegetable oil?
Thanks,
Kim
Hi Kim, Sure – I’d go with canola over olive oil.
Thanks Jenn. I used canola oil and it was delicious!
Kim
Delicious and so easy to make! I think this would make a tasty marinade also.
The dressing is sooo good and is quite close to chipotle’s dressing. Substituted with olive oil and didn’t notice any difference. I now prefer this than chipotle’s.
I love the vinaigrette! Can this be frozen?
Glad you like it! I honestly don’t know how it would freeze, so I can’t say for sure. If you do freeze it, I’d love to hear how it is when you defrost it!