Copycat Chipotle Honey Vinaigrette (Chipotle Dressing Recipe)

This copycat Chipotle honey vinaigrette is sweet, smoky, tangy, and ridiculously easy to make at home. It blends olive oil, vinegar, honey, and that savory adobo flavor with just the right mix of spices to give you the same bold, addictive taste people love from Chipotle. If you've made my Chipotle Red Chimichurri or Chipotle Queso, you already know I'm all about nailing Chipotle's toppings, and this one hits that exact Chipotle vibe in under 5 minutes.

Why This Is The Best Chipotle Honey Vinaigrette Recipe

I’ve been on a serious Chipotle kick lately, and their honey vinaigrette is always the thing I wish they’d give you in a bigger cup. It’s one of those dressings that somehow makes a basic salad taste like a full meal because it’s perfectly balanced. You get sweetness from the honey, smoky depth from the adobo, and that bright vinegar tang that keeps it from feeling heavy. It works on everything from a Southwest chicken salad to a simple bowl of greens, and it’s also unreal drizzled over rice bowls, roasted veggies, or grilled chicken.

What I love about this homemade version is that it’s not a “kind of close” copycat. It tastes like the real Chipotle honey vinaigrette, but you can make it whenever you want and tweak it to your exact preference. Want it sweeter? Add a touch more honey. Want it smokier? Add a little more adobo. The base stays the same and it always turns out.

And the best part is how effortless it is. No blender required if you don’t want one. You can just add everything to a jar, shake it hard, and you’ve got a restaurant-style vinaigrette ready to go in minutes. If you need a salad to pour this all over, my Southwest chicken salad is a perfect match.

Chipotle Honey Vinaigrette Ingredients

• ¾ cup olive oil or rice bran oil
• ¼ cup red wine vinegar
• 2 tablespoon honey
• ½ tablespoon adobo sauce
• ½ tablespoon water
• ½ teaspoon garlic powder
• ½ teaspoon cumin powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste

By the way, you can use a lot of these same ingredients to make these candied carrots, this honey walnut shrimp recipe, and this honey sesame chicken recipe. So, if you've got some of them left over after making this salad dressing, consider putting them to good use and making one of those recipes next.

How To Make Chipotle Honey Vinaigrette Dressing

Step 1: Combine Dressing Ingredients

First, take out a large jar that you can seal with a lid. I usually use a mason jar, but an airtight container will work just as well. 

Next, add the olive oil, red wine vinegar, honey, adobo sauce, water, and all the spices to the jar or container, then seal it with the lid. Make sure the lid is tightly secured, then shake it until the dressing combines with the ingredients. 

If you prefer, you can also use a food processor to mix the ingredients. Combine all ingredients in the food processor, except the oil. Then, while the motor is running on its lowest setting, drizzle in the olive oil and mix until emulsified.

Step 2: Serve

Once your Chipotle vinaigrette is fully emulsified, you can serve it with your favorite salad, salad bowl, burrito bowl, or anything else that you want!

Oh, and if you're not planning to use the dressing right away, then you can store it in the fridge, but remember to give it another good shake before serving.

Enjoy.

Expert Tips To Make The Best Chipotle Honey Vinaigrette Dressing

• Use a neutral oil if you want the closest “Chipotle-style” flavor: Olive oil works and tastes great, but it can bring a peppery bite depending on the brand. Rice bran oil is closer to what most restaurants use because it’s neutral, smooth, and lets the honey + adobo shine. If you only have olive oil, choose a mild one and you’re still in great shape.
• Shake it like you mean it for a stable emulsion: A vinaigrette is all about emulsifying oil and vinegar so it doesn’t instantly separate. Use a jar with a tight lid and shake hard for 20–30 seconds until it looks slightly thicker and evenly mixed. If it separates later, just shake again before serving, totally normal.
• Warm the honey for easier mixing: Honey can stick to the jar and take longer to blend. If your honey is thick, microwave it for 5–10 seconds or run the bottle under warm water so it pours and mixes smoothly.
• Adobo sauce strength varies, so taste and adjust: Adobo sauce can range from mild to pretty punchy depending on the brand and how concentrated it is in the can. Start with your ½ tablespoon, then taste. If you want it smokier and more “chipotle-forward,” add a little more adobo in ½ teaspoon increments. If it’s too smoky, add a splash of water or a touch more honey to soften it.
• Balance the tang the right way: Red wine vinegar gives a bold tang that matches the restaurant-style vibe. If it tastes too sharp for you, add a tiny bit more honey or a splash more oil. If it tastes too sweet, add a teaspoon more vinegar. Make adjustments in small steps so you don’t overshoot the balance.
• Use water to smooth the texture and help it cling: That small amount of water isn’t random. It softens the vinegar bite and helps the dressing coat lettuce and bowls more evenly. If you want it slightly thinner for drizzling, add another teaspoon of water. If you want it thicker, reduce the water or use the food processor method.
• Food processor method = the creamiest, most stable dressing: Shaking works great for a quick version, but the food processor makes the most “restaurant-like” texture. Add everything except the oil first, then drizzle the oil in slowly while the machine runs. That slow stream is the key to a smooth, stable emulsion.
• Let it rest for 10 minutes if you have time: The spices hydrate and the flavor rounds out after it sits briefly. It tastes good right away, but even 10–15 minutes makes it taste more blended and less “spice-forward.”
• Season last and taste on a leaf: Salt levels change depending on the adobo and your vinegar. Add salt and pepper at the end, then taste the dressing on a piece of lettuce, not just off a spoon. That’s the most accurate way to judge the balance.
• Make it a marinade too: This works as a quick marinade for chicken, shrimp, or steak. Just set aside some dressing before it touches raw meat, then drizzle the reserved portion over bowls or salads after cooking.

Chipotle Honey Vinaigrette FAQS

What is Chipotle honey vinaigrette made of?

Chipotle honey vinaigrette is a sweet, smoky salad dressing made with oil, vinegar, honey, and adobo sauce (from canned chipotles), plus simple spices like garlic powder, cumin, oregano, salt, and pepper. It’s tangy, slightly sweet, and has that signature smoky kick.

Does this taste like the Chipotle honey vinaigrette?

Yes, this copycat version is designed to hit the same sweet-smoky-tangy balance. The key flavor is the adobo sauce paired with honey and vinegar. If you want it closer to what you personally taste at Chipotle, adjust the honey or adobo slightly to match your preference.

Can I make this without a food processor?

Absolutely. A jar with a tight lid works great. Add everything, seal it, and shake hard until emulsified. A food processor just makes it a little thicker and more stable, but it’s not required.

Why does my vinaigrette separate?

That’s normal for homemade dressing since there are no stabilizers. Just shake or whisk it again before serving. If you want it to stay emulsified longer, use the food processor method and drizzle the oil in slowly.

Can I use a different vinegar?

Yes. Red wine vinegar gives the closest bold tang, but apple cider vinegar works if you want a slightly fruitier taste. White wine vinegar also works for a lighter, softer tang. If you swap vinegars, taste and adjust honey as needed since the acidity can change.

Can I use olive oil instead of rice bran oil?

Yes. Olive oil works great, but it can add a peppery flavor depending on the type. If you want the most restaurant-like taste, use a neutral oil like rice bran. If you only have olive oil, use a mild one.

How do I make it less spicy?

Use a little less adobo sauce and add a touch more honey or water to soften the smoky heat. You can also add a bit more oil to mellow everything out.

How do I make it more smoky and chipotle-forward?

Add a little more adobo sauce in small increments. You can also add a pinch of smoked paprika for extra smoky depth without making it significantly spicier.

How long does homemade Chipotle honey vinaigrette last?

Stored in a sealed jar in the refrigerator, it keeps well for about 5–7 days. Shake well before each use, since it will naturally separate as it sits.

What can I use Chipotle honey vinaigrette on besides salad?

It’s amazing on rice bowls, burrito bowls, roasted vegetables, grilled chicken, shrimp, steak, and even as a drizzle over tacos. You can also use it as a quick marinade, just reserve some dressing before it touches raw meat, so you have clean dressing to serve with.

Wrapping It Up

Well, that's how to make the ever-famous Chipotle vinaigrette dressing from scratch!  Honestly, I really think this recipe is just as good, dare I say better, than Chipotle's version. I don't know if it's the balance of flavors or the fact that it comes together in just a couple of minutes, but I just know this is an all-time favorite salad dressing in the Cunningham household.

I hope you enjoy this copycat Chipotle vinaigrette as much as I do. As always, if you give it a try, leave a comment below and let us know how it went!

More Chipotle Copycat Recipes

If you're looking for even more easy copycat Chipotle recipes that are just as delicious as this Chipotle vinaigrette, then we've got you covered!

Here are some reader favorites:

• Chipotle barbacoa
• Chipotle chicken
• Chipotle steak
• Chipotle carnitas
• Chipotle guac

Also, don't forget to check out our Instagram, YouTube, and TikTok pages for even more tasty tastiness. We post new recipes on them every single day.