Chipotle Honey Vinaigrette (Copycat)
That smoky-sweet Chipotle Honey Vinaigrette you love and crave, now made in your own kitchen with easy pantry ingredients. Your new favorite salad dressing!
“Do you want the vinaigrette on the side?”
They ask this every time I go to Chipotle and order a salad. Little do they know, the vinaigrette on the side is a primary driver to order a salad in the first place.
Sure, I love the chicken, the rice, the veggies, the guac, this salsa, and that salsa… but the vinaigrette. It’s the yin to my yang, the perfect smoky-sweet compliment to an oversized (and is there any other kind?), delicious bowl of Chipotle goodness.
Do I want the vinaigrette on the side? Yes, preferably an entire vat. And a spoon.
Faster than you can spell Chipotle Honey Vinaigrette, you can whip up a batch in your food processor or blender using mostly (or all) pantry ingredients. I say “mostly” because if at all possible, you’ll want to use fresh oregano here. For the most authentic flavor.
Speaking of authentic, Chipotle uses Rice Bran Oil in all of their food products. While I’d love to try it in my Chipotle Copycat recipes, I haven’t tracked down a high-quality rice bran oil locally yet. So, I always use olive oil in my recipes with superb results. If you have another neutral-flavored oil on hand, feel free to try that as well.
Last: The adobo sauce. One reader left a great comment on my Chipotle Chicken recipe about buying a container of straight adobo sauce. This is genius! Normally I take 1 Tablespoon out of a can of Chipotle peppers in adobo and then try to figure out what to do with the rest. (By the way, my Vegetarian Stuffed Peppers recipe uses leftover/homeless chipotle peppers). But with straight adobo, you can use what you want with no waste.
As with any blender-salad-dressing, you first blend all the non-oil ingredients, then drizzle in your oil until it emulsifies. It takes literally one minute once you hit “process” and you’re done.
I’m pretty sure this salad dressing has potential as a future marinade for grilled meats. Trying that next!
Save this Chipotle Honey Vinaigrette (Copycat) to your “Salads” Pinterest board!
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Chipotle Honey Vinaigrette
Yield: About 2 1/2 cups
Prep Time: 1 min
Cook Time: 2 min
Total Time: 3 min
- ½ cup red wine vinegar
- 1/3 cup honey
- 1 tablespoon salt (see notes)
- 1 tablespoon water
- 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon fresh oregano leaves
- 1 teaspoon fresh ground black pepper
- 1 ½ cups rice bran oil or olive oil (see notes)
- In a food processor or blender, combine the vinegar, honey, salt, water, adobo sauce, cumin, garlic powder, oregano, and pepper. Turn on the processor.
- With the motor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Serve immediately or store covered in the refrigerator for up to 4 days.
- It’s okay to use a lighter hand on the salt and taste as you go.
- Chipotle uses Rice Bran oil in all of their products. Olive oil is more widely available (probably already in your pantry) and works equally well, especially if it has a neutral taste.