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Make the smoky-sweet Chipotle Vinaigrette you love and crave at home (a copycat from the restaurant of the same name). It comes together in minutes with easy pantry ingredients, and it tastes exactly like it should.
I love to order salads at Chipotle Mexican Grill. Loaded with chicken, rice, veggies, beans, and all the toppings, this hearty bowl eats more like a meal than a salad.
“Do you want the vinaigrette on the side?”
They ask this every time, which is fine, I’m all about reducing food waste so it’s good to ask. Little do they know, the Chipotle salad dressing is a primary driver to order a salad in the first place. Otherwise I’d just get a bowl, right?
If you’re a fan of Chipotle, it’s really easy to make your own copycat Chipotle Honey Vinaigrette at home. It’s made with a combination of red wine vinegar, honey, adobo sauce, and spices. Blitz in a blender, then add the oil to emulsify, and you’re done.
Faster than they can say “Chips and guac?” Which is also a yes.
Table of Contents
Chipotle Vinaigrette Recipe
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Adobo sauce: This is the sauce in which chipotle peppers are packed in when canned. To make your own adobo sauce, whisk together 1 tablespoon tomato paste, 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or ½ teaspoon EACH smoked paprika and cayenne powder), ½ teaspoon ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
- Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
- Olive oil: Chipotle uses Rice Bran oil in all of their recipes. I always substitute olive oil because that’s what I have on hand (you can use any neutral oil such as vegetable oil, canola oil, or avocado oil).
How to Make Copycat Chipotle Vinaigrette
- In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano and pulse to combine.
- With the motor still running, drizzle in the oil and blend until the salad dressing comes together and emulsifies.
- Season to taste with salt and pepper (I like 1 tablespoon salt and 1 ½ teaspoon pepper).
Make Ahead Instructions
The dressing can be up to 3 days in advance. Store covered in the refrigerator (a mason jar works well) and shake or stir well to recombine before using.
Recipe tips and variations
- Yield: This recipe makes about 2 cups of Chipotle Honey Vinaigrette, enough for 16 servings, 2 tablespoons each.
- Vegan vinaigrette: Chipotle’s vinaigrette contains several tablespoons of honey, so if you want a vegan version, substitute agave syrup or maple syrup for the honey. To extend your bowl even more, add some roasted sweet potatoes.
- Marinade: This vinaigrette has just the right combination of spice and sweetness to make an excellent marinade. I usually substitute fresh garlic cloves for the garlic powder and add a splash of fresh lime juice for extra flavor. Use it to marinade beef like Carne Asada or your next batch of Grilled Shrimp. It makes for an excellent taco salad!
- Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
- Proteins: Chipotle Chicken, Chipotle Steak, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
- Sides: Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans, Chipotle Fajita Veggies
- Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
To make a substitute for adobo sauce, whisk together: 1 tbsp. tomato paste, 1 tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. each smoked paprika and cayenne powder), ½ tsp. cumin, and 1 pinch EACH oregano, garlic powder, and salt.
More Chipotle recipes
Chipotle Copycat Recipes
Chipotle Chicken (Copycat)
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
Join Us
Chipotle Dressing
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 1 tablespoon adobo sauce (see note 1)
- 1 tablespoon water
- 1 teaspoon ground cumin ground
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (see note 2)
- 1 1/2 cups olive oil or rice bran oil (see note 3)
- Salt and freshly ground black pepper
Instructions
- In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano and pulse to combine.
- With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Season to taste with salt and pepper (I like 1 tablespoon salt and 1 ½ teaspoon pepper).
Notes
- Adobo sauce: To make your own adobo sauce, whisk together 1 Tbsp. tomato paste, 1 Tbsp. cider vinegar, 1 tsp. chipotle powder (or ½ tsp. EACH smoked paprika and cayenne powder), ½ tsp. ground cumin, and a pinch EACH of oregano, garlic powder, and salt.
- Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
- Olive oil: Chipotle uses Rice Bran oil in all of their recipes. I always substitute olive oil because that’s what I have on hand (you can use any neutral-flavored oil).
- Yield: This recipe makes about 2 c. of Chipotle Honey Vinaigrette, enough for 16 servings, 2 Tbsp. each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Yeah. This is good. Real good.
Can’t wait to try this recipe- I love Chipotle salads! Where did you get the dressing bottle that’s in the pictures???
Hey Mollie! I think it’s from Sur la Table or Target, but it’s old. Sorry about that!
Is the sodium amount the same? The ONLY issue I have with the actual Chipotle dressing is the sodium amount. Is there a way to lower it?
Hi Lauren! The recipe is showing the sodium based on adding an entire tablespoon of salt to the recipe (this is how I make it). If you remove the 1 tablespoon of salt, the recipe’s sodium content drops to 1.4mg / 0%. So, I would say use no salt, or add salt to taste based on whatever sodium amount you want to consume. Does this help? If you have more questions, please just let me know. Thank you!
The dressing is killer with the bowl or, the burrito!!
This recipe is unbelievable! I compete in fitness competitions, so I have to keep my body fat percentage really low so I left out the oil and it was still absolutely fantastic and so low in calories!!!!! And I’m a vegan but I substituted with Beefree honee. I can’t believe that it taste so much like Chipotle.. Only better! Thank you so much! You are a God send 🙏❤❤
Hey There! My daughter is a vegan. Can i substitute the honey for Silan (date honey)?
Thanks!
Hi Chanan! I’m not familiar with Silan, but it’s worth it a shot! I can’t imagine it tasting bad. You could also try agave nectar or something like that… you just need a little sweetener. Maple syrup might work too (would definitely change the flavor but not in a bad way necessarily). Good luck! Thanks!
I found your blog through the Google search engine. I LOVE eating at Chipotle, and obsessed with their Honey Vinaigrette. I’m so excited to make this recipe!!! 🙂
How long can this stay refrigerated for?
Hi David, for stuff like this I always refer to CDC guidelines and say – 4 days. Most of the ingredients are shelf-stable. The only one that isn’t is the adobo sauce, so that would drag the whole thing down to “4 days for leftovers” per the CDC. However, I have let it hang out in my fridge for a week or more with no issues. So, feel free to use your own judgement! Thanks for the question.
Ive had it in my fridge for a month or more..no probs with any of it. Ive been making this dressing for 5 yrs.
Hola Meggan, te saluda Juan Carlos desde mexico, te felicito por todas estas recetas tan sabrosas, un fuerte abrazo.
If you want it exactly like Chipotle makes it, omit the cumin and garlic powder,
Really? I can’t wait to try it that way! Thanks for the tip, I’ll likely update my recipe based on your feedback. Thank you so much!
Funny bc chipotle lists garlic and cumin as part of the ingredients..
Right! I always base my recipes off their ingredient list. Or at least I try to. 🙂 Been working on the Barbacoa lately, there’s not much too it! It’s crazy how simple it is. Thank you for your support Nancy. 🙂