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
This chipotle honey vinaigrette tastes just like the original.
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 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
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- Serving size: 2 tablespoons
- Calories: 173
- Fat: 17 g
- Saturated fat: 1 g
- Carbohydrates: 6 g
- Sugar: 6 g
- Fiber: 0g
- Protein: 0g
- Sodium: 172 mg
- Cholesterol: 4 mg
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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Had to special order the chipotle pepper in Adobe sauce. Had salad dressing this evening. We were bit timid with only one chille, my boyfriend says he really trusts your balancing skills, so next time two go in. Such a different flavour profile than Italian and French vinegrettes we are used to making. Delicious, and certainly transforms the salad veg sitting around. Can see many creative uses for this new dressing. Thanks for bringing a wildly different and characterful dressing to our European sensibilities.
This is so good, I could drink it (but I won’t). Thank you for sharing!
Yum! I’ve made this twice. I cut down on the oil, as a personal preference, and that’s the only change. Going in for batch 3 right now. Thank you!
Delicious! I subbed the veg oil for olive because that’s what I had. Also used 2 scant tablespoonfuls of diced adobe chipotle. It’s amazing. I might do less oil and add some water as some of the comments suggested (to save calories!)
This is one of my and my sister’s go-to dressings when we do mason jar salads. Love Love Love. Thank you
I made this dressing the other day for a grilled chicken salad. It was delicious. I have never had the actual restaurant version, so I have nothing to compare it to, but I’m anxious to make this again. Super simple. Thank you.
Loved it! Will be making it again, and again and again! The only thing that I did differently was that I substituted agave for the honey (only because I didn’t have any honey) and it was still AMAZING!
Omg. I have never had Chipotle vinaigrette, so I too have nothing to compare it to, but this DRESSING IS THE BOMB!!! so delicious. I could drink it by the spoon. We served over sliced chipotle copycat air fryer chicken breast and cilantro lime rice with sautéed peppers and onions. I am now thinking what else I can put the leftovers on. I have some nice tomatoes and fresh mozzarella. I’m thinking I’ll use it on that instead of my usual balsamic glaze. Thank you
Where did you get the chicken & rice recipes??
Hi Cheree, Brenda may weigh in too but just wanted to let you know I have a rice recipe that tastes pretty similar to Chipotle’s if you want to check it out.
This dressing is incredibly delicious! Thanks, Jenn for another hit. I made chicken enchiladas and made a salad of corn & black beans as a side dish with this dressing. Everyone couldn’t get enough of it. Have made it two weeks in a row!
I only have chipotle adobo paste – how much of that should I use in place of the two peppers?
Hi Nichole, I’ve never used chipotle adobo paste, but I’d guesstimate you’ll need about 1 tablespoon for each pepper. The dressing may taste a little different, but should still be good. 🙂