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!

Chipotle honey vinaigrette in a dressing jar.

 “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.

What is in Chipotle Honey Vinaigrette?

Chipotle’s vinaigrette is made with a combination of red wine vinegar, honey, adobo sauce, spices, and 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).

First combine all non-oil ingredients in a blender, then drizzle in your oil until it emulsifies. It takes literally one minute once you hit “process” and you’re done.

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!

What is a substitute for 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 cumin
  • Pinch EACH of oregano, garlic powder, and salt

What can I do with my leftover Chipotle peppers and/or adobo sauce?

Transfer to a bag and freeze for future use, or use in:

Chipotle honey vinaigrette in a dressing jar.

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!
5 from 32 votes
Prep Time 1 min
Cook Time 2 mins
Total Time 3 mins
Servings 16 servings (2 tbsp each)
Course Pantry
Cuisine American, Mexican
Calories 206


  • 1/2 cup red wine vinegar
  • 1/3 cup honey
  • 1 tablespoon adobo sauce (see notes)
  • 1 tablespoon water
  • 1 teaspoon ground cumin ground
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh oregano leaves (see notes)
  • 1 1/2 cups olive oil or rice bran oil (see notes)
  • Salt and freshly ground black pepper


  • In a food processor or blender, combine red wine vinegar, honey, adobo sauce, water, cumin, garlic powder, and oregano. Turn on the processor.
  • 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). Serve immediately or store covered in the refrigerator for up to 4 days.


You can use either Italian or Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe. Feel free to use whatever you have.
Adobo sauce: You can get adobo sauce from cans of Chipotle peppers or you can purchase a jar of just adobo paste (La Costeña makes one). Substitute about 3 tablespoons of paste + 1 tablespoon water.
Rice Bran oil: 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.
Adapted from Chipotle's ingredient statement.


Calories: 206kcalCarbohydrates: 6gProtein: 1gFat: 21gSaturated Fat: 3gSodium: 195mgPotassium: 11mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 5mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. This sounds really delicious! I’m always on the lookout for an easy dressing recipe! And a Chipotle one none-the-less?! Will be trying soon!!5 stars

  2. A sweet and spicy dressing? Count me in. This is my kind of dressing. It will go great with any salad recipe. Maybe with potatoes too.5 stars

    1. I’m pretty sure it’s good on anything, especially potatoes! My son eats it on rice all the time. :)

  3. I bet this luscious dressing has a healthy kick to it. I can only use a teaspoon (at the most) for my dressings. The Hubby has a “wuss mouth”. But he is getting better. 

  4. Love everything “Chipotle” ! And all your copycat recipes are awesome, Meggan! Need to try this vinaigrette very soon!5 stars

  5. OK, so if I ever visit the USA again (hopefully I will some day!) I’m heading straight to Chipotle. Thanks to you I know exactly what to order! :-)
    In the meantime, with your help I can make my own. Thanks, honey!!5 stars

    1. Not IF you visit the US – WHEN. When, Helen. You are getting your little British bum over here someday! If you make the dressing (I know being a blogger means you so rarely get to cook for fun) I hope you love it. It’s my fave!

  6. I love this, must try. Just found your blog and I’m really excited about all the beautiful Southern Californian cooking – will come back for inspiration!

  7. Awesome post! Would you believe I have yet to try their salads? I’m a burrito bowl girl… Currently working on a sofritas copycat recipe :) I can’t stop glaring at these pics! Gorgeous!!!! And I really love how easily it comes together in the blender!!! Killer!

    1. You know, I just order a salad to get the dressing. I WANT a burrito bowl, and I’m sure they’d give me the dressing to go with it, but I just feel weird! For no reason! The sofritas are SO GOOD too! Yum!

    1. Thank you so much, Janette! Calvin’s favorite way to eat it is on Chipotle’s cilantro-lime rice. Just the rice and the dressing, that’s all he needs. ;) I feel like we’ve had this conversation before….