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Make the smoky-sweet Chipotle Honey 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. 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 vinaigrette on the side is a primary driver to order a salad in the first place. Otherwise I’d just get a bowl, right?
The dressing itself is really easy to make at home. It’s made with a combination of red wine vinegar, honey, adobo sauce, 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
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Adobo sauce: 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-flavored oil).
Step-by-step 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).
Recipe tips and variations
- Yield: This recipe makes about 2 cups of Chipotle Honey Vinaigrette, enough for 16 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The dressing can be up to 3 days in advance. Store covered in the refrigerator and shake or stir well to recombine before using.
- 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
Recipe FAQs
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
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Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
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Chipotle Honey Vinaigrette (Copycat)
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 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-flavored oil).
- Yield: This recipe makes about 2 cups of Chipotle Honey Vinaigrette, enough for 16 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The dressing can be up to 3 days in advance. Store covered in the refrigerator and shake or stir well to recombine before using.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I worked there and have the exact recipe.and how much to put in This one here is wrong. Just to let you know they don’t put garlic cloves or powder in it.
Hi Steven, thank you for your comment. Chipotle lists garlic as an ingredient in their dressing. Please write again if you would like to share the recipe with us! Take care! – Meggan
I’ve made this a few times and liked it but I don’t think it tastes just like Chipotle’s. I’m starting to master their exact recipe and can’t 🙁
YUM! I’ve never had this at Chipotle, but this is great! Thanks so much for sharing, I will definitely be making this again.
You’re so welcome, Kristine! I’m glad you loved it! Have a great weekend! – Meggan
Hi! Where did you purchase that salad dressing container? I am tired of the mess of storing dressings in mason jars
Hi Michelle, I understand! It’s really old, I think I got it from Sur la Table. Take care! – Meggan
So so good, tastes just like Chipolte- quick and easy. I used the Adobe chipotle peppers, I believe 3 in the sauce from the can. Scrumptious- deliocious! I had the wild flower honey- hesitant at 1st, but it came out so yummy!
Wildflower honey sounds wonderful, Courtney! I’m so happy to hear you loved it! Take care! – Meggan