Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
This post may contain affiliate links. Read my full disclosure policy.
This chipotle honey vinaigrette tastes just like the original.
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! By the way, if you’re a big Chipotle fan, you’ll love this Chipotle-inspired cilantro-lime rice.
“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: Provides acidity and tanginess, balancing the sweetness of the honey and the richness of the oil.
- Honey: Adds sweetness and depth of flavor, enhancing the overall taste of the vinaigrette.
- Vegetable Oil: Helps create a smooth and emulsified texture, ensuring the vinaigrette coats ingredients evenly.
- Dried Oregano: Infuses herbal notes to the dressing’s flavor profile.
- Salt and Pepper: Enhance flavor and season the vinaigrette.
- Chipotle Peppers in Adobo Sauce: Bring smoky heat and complexity, replicating the signature flavor of Chipotle’s vinaigrette. You can find them in the Latin section of most supermarkets.
- Garlic: Provides aromatic depth and savory undertones.
- Jump to the printable recipe for precise measurements
How To Make Chipotle Honey Vinaigrette
Simply combine all of the ingredients in a blender or mini food processor.
And process until smooth. Enjoy!
Frequently Asked Questions
Sure! It 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.
Yes, you can definitely freeze leftover chipotle peppers in adobo. Portion them into small amounts, freeze in ice cube trays, transfer to a freezer-safe container once solid, and thaw as needed for future use. If you don’t have an ice cube tray, simply spread the chipotle peppers and adobo sauce in tablespoon-sized portions on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe container for storage.
You May Also 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
- 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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Although not exactly the same as Chipotle’s dressing, it’s pretty darn close. I used olive oil instead of vegetable oil. Also I found I had to use as much honey as recommended to get the right balance of flavors. Great recipe! Thanks for uncracking the code 🙂
Your recipes are most DELICIOUS and easy to read and prepare. I love getting e-mails from you to see what you have come up with! I especially love the Honey Chipotle Dressing. Scrumptious!
This salad dressing will make picky salad eaters do a happy dance. The flavors are soooo good. I get so tired of boring regular salads. This makes nutrition fun! I love to add it to corn, greens, peppers, onions, and cilantro. It also gives a good flavor boost to rice for taco night!
I fell in love recently with Chipotle salad vinaigrette. I noticed that they don’t give a lot of it in the containers so i had to figure out the recipe to make. I did use all of the ingredients except for oregano because i didn’t have anymore. However i used thyme and it came out excellent. Even better than Chipotle. I actually used a little more than recipe called for just because i wanted to taste perfect. Chipotle flavor with a honey taste.
Copy cat chipotle dressing. This dressing is simply terrific. I don’t like too much salt on or in my food and I did not think this dressing was salty in the least. I think it tastes better than the one at the food chain! I did use one chile pepper and used one garlic clove, but other than that I followed it to a “tee.” Yummy.
Made it exactly the first time and it was close so the second time I used only 1/2 cup oil, I let the food processor chop the garlic, and a little more chipotle to cancel out a bit of the sweetness. Perfect! Thanks for posting!
I have a question for the chipole pepper adobo sauce is that 2 cans tbsp or tsp
Hi Grace, It’s two whole peppers from the can.
Pretty much spot on. Compliments to the chef! The ingredients are common and I keep most of this on hand so whipping up a batch is a cinch. Nice work Jenn.
Thank you, Michael! So glad you enjoyed the dressing.
I’m not going to try and compare this to the original, but just say that I made the best salad I ever ate in my life….I am not kidding. I made this dressing exactly as written. Black beans from a can cooked with half an onion, 2 cloves garlic, oregano, and sauted in 8 oz of chicken broth until dry. Added in cooked corn off the cob (I live in Ohio where this is a delicacy right now). Chop some romaine, mix in some Mexican cheese blended shredded cheese, dice an avocado, mix in the corn and black beans, and add the dressing. AMAZING!!!! I marinated some chicken with adobo rub, and some of the leftover sauce from the can of adobe chiles…cooked it in a skillet and then cooled and diced it. Amazing flavor on the chicken by itself, but add it to the salad and go crazy. I can’t wait for left overs tomorrow!!!
Sorry ladies, this recipe is not the same. I purchase everything to make this dressing prior to seeing this recipe online. I first made my own version per the ingredients listed on Chipotle.com and it didn’t come close. I tried this recipe and it was to salty. It came somewhat close to the original but not close enough. Evidently Chipotle lists most of the ingredients but not all on their website due to copyright issues. I will however use this recipe in the future but use less salt. Thanks for sharing!
The main differance is they have pre-packaged adobe paste and use sunflower oil or soybean oil. I think the adobe paste is essentially the same as canned chipotle peppers and garlic (some minor seasonings aswell since the chicken marinades in it overnight). So it world be wise to try those oils with this spec setup. Other than that, the recipe is surprisingly spot on.
To the thread poster, your pallet or general culinary knowledge is superb!