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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.
So I’ve made this dressing and it’s fantastic fresh. But as soon as I put it in the fridge, the oil separated and solidifies and it’s inedible. What can I be doing wrong here? I followed the recipe to a T.
Hi Valerie, it is likely separating because the oil wasn’t emulsified into the dressing. Make sure when adding it to the processor, it is in a small drizzle, which allows the dressing to blend properly. Olive oil naturally solidifies in cold refrigerators. Allow it to warm up some at room temperature (about 30 minutes) before serving, or warm it up in a water bath. Give it a nice stir (or shake) and serve. I hope this helps! Take care! – Meggan
I have made this 3 times now, it’s amazing! The last time I made it, I used apple cider vinegar instead of the red wine vinegar and it turned out great. Thanks for sharing this recipe.
Hi Sasha! Yum! I’m glad you loved it! Take care! – Meggan
I am excited to try this! Can you tell me where you got the dressing pour jar that is photographed, I LOVE it!
Hi Jackie! I hope you love this dressing as much as I do! The bottle is old, but I think it came from Sur la Table or Target. Enjoy! – Meggan
Love the dressing! I have the jar; where did you get the pour lid from?! Love it!! Please post link again- it used to be posted.
Hi Carol, I think I got it from Sur La Table. Sorry I don’t remember for sure. – Meggan
This was so delicious I use this all the time😋😋
Thanks Tonya! – Meggan
I just made this and it turned out amazing. I followed the directions exactly. I am so excited for chicken chipotle salad bowls for dinner.
Thanks Claudia, so glad you enjoyed! – Meggan
I followed the recipe as directed. Once finished it initially tasted only of olive oil, honey and red wine vinegar. I doubled the amount of adobo sauce, cumin and garlic powder. Also added another 1/4 cup of red wine vinegar. Afterwards it was almost spot on to Chipotle’s dressing.
Holy cow, this is GOOD. Perfectly balanced, just enough smoky flavor from the chipotle. 10+ stars.
Thank you Lisa! – Meggan
Great flavor! This recipe is way better than the others I have tried.
Thank you so much Lisa! – Meggan
I only go to Chipotle for the dressing. This will hopefully save me time and money. Thank you I’m excited to try this.
I can’t use honey. Can I substitute with natural sweetener xylitol? I wander if it would change the taste. I love this dressing. I would have to make the adobo sauce. Most of the ones I’ve seen in the store contain citric acid, which can come from corn.
Hi Faye, I haven’t tried substituting xylitol for honey. Since xylitol has a different flavor than honey, it will change the taste, so I would recommend adding it a little at a time. – Meggan