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"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.
What is a substitute for adobo sauce?
Whisk together:
- 1 tablespoon tomato paste
- 1 tablespoon cider vinegar
- 1 teaspoon chipotle powder (or 1/2 teaspoon each smoked paprika and cayenne powder)
- 1/2 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:
- Chicken Tinga
- Vegetarian Stuffed Peppers
- Chipotle Chicken (copycat)
- Chipotle Barbacoa (copycat)
- Chipotle Steak (copycat)
- Chipotle Sofritas (tofu)
- Chipotle black beans (copycat)
- Chipotle pinto beans (copycat)
Chipotle Honey Vinaigrette Recipe (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!
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 16 servings (2 tbsp each)
Calories 205kcal
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 1 tablespoon adobo sauce (see notes)
- 1 tablespoon water
- 1 teaspoon cumin
- 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 1/2 teaspoon pepper). Serve immediately or store covered in the refrigerator for up to 4 days.
Recipe Notes
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.
Nutrition
Calories: 205kcal
1 1/4th cup of red wine vinegar
3/4th cups of honey
1/4th cup of salt
1/4th cup of water
2 tbspn of adobo
1 teaspoon of black pepper
1tbspn of oregano
Thats the actual recipe for chipotles salad dressing
A quarter cup of salt? Wow.
Also per their website, they also use cumin and garlic and oil… so…. that’s NOT the actual recipe for their dressing, unless they are lying on their website which seems risky. And 1/4 cup of salt? LOL!
I’d love to say THANKS but you’re obviously crabby that I didn’t know the exact recipe… LOL… without working there and stealing it, how would I? -Meggan
Tastes exactly like Chipotle, it’s delicious! Thank you!
This was very delish. My family thought it tasted “professional”. Will definitely keep in the rotation.
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?
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.
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.
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,
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. :)
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!
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!!
That is one gorgeous salad!
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.
I’m pretty sure it’s good on anything, especially potatoes! My son eats it on rice all the time. :)
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.
Love everything “Chipotle” ! And all your copycat recipes are awesome, Meggan! Need to try this vinaigrette very soon!
OMG! I don’t need Chipotle any more. I have you! (This looks so good!)
Ha ha, thanks Abbe! This recipe has definitely been put through the ringer. I hope you love it!
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!!
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!