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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
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: 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).
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 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).
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 in an airtight container in the fridge for up to 4 days.
- Make ahead: 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.
- 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
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
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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 Vinaigrette
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.
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.
It was better than Chipotle! I will always make this instead..so flavorful and delicious!
Thank you so much!
I’m so happy you enjoy the dressing! Thank you! -Meggan
Hi. I loved this recipe. When this shows up on pinterest it has a nice bottle with a pour spot. Can I ask you where you got it?
Hi Pat! I’m so glad you loved this dressing! The bottle is old, but I think it came from Sur la Table or Target. I hope this helps! – Meggan
Hey Pat, check out your salad dressing aisle and look for the Good seasons brand. It’s a box that comes with the glass and 3 packets of Italian seasoning to make the dressing.
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
Yes Steven, please feel free to share! Much appreciated!
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
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
This recipe is amazing!! Thanks soo much, I love the salad dressing at Chipotle now I can create it at home 🙂
This recipe is amazing!! Thanks soo much, I love the salad dressing at Chipotle now I can create it at home 🙂
If not the same….. then, even better than chipotle’s!! Cumin and 🥑oil made the difference….. absolutely delishhhh….. a 5 star ⭐️⭐️⭐️⭐️⭐️Recipe for me! Thank you!
Your recipe is the second one I’ve used to make chipotle honey dressing…. and i have to Tell you, this is absolutely exactly like the one at chipotle… that cumin and avocado oil, really made a difference! This is a keeper! THANK YOU 🙏🏼 😊
Recipe looks so good! I don’t have any red wine vinegar on hand. What’s a good substitute? Apple cider vinegar? Thanks!
Hi Shelley, apple cider vinegar should work, it will taste slightly little different so I would taste and adjust to your liking. – Meggan
Delicious!
This was sooooo good. I made this last night and it will be on heavy rotation.
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
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
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!
A quarter cup of salt? Wow.
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?
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.
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.
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,
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!
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. 🙂
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!
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!
Thank you so much, Hanna! I try to keep things colorful if nothing else. 🙂
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!
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!
Chipotle’s vinaigrette is really good and I’m excited to make it. Thank you for sharing 🙂
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….