Chipotle Honey Vinaigrette
This easy, vibrant chipotle honey dressing is so simple and will elevate anything from a simple green salad, to roasted sweet potatoes, to a loaded burrito bowl.
Also includes simple modifications to make this vegan & whole30 friendly!
About This Chipotle Honey Vinaigrette Dressing
Made with easy to find ingredients, this dressing is my take on Chipotle’s honey vinaigrette!
I love the flavor of that type of dressing – a little bit of spice and smokiness from the chipotles in adobo sauce, balanced beautifully with the bright acidity of lime juice and a hint of sweetness from the honey.
It’s worth making your own salad dressings at home because you can adjust the flavors to your palette, and can control the quality of ingredients including the oil and added sugar.
Plus I think it’s a fun way to recreate your favorite restaurant dressings, especially when it’s a dressing like this one that you don’t commonly find available in the grocery store.
Process & Tips
The beauty of this chipotle honey vinaigrette is that it comes together easily in a mason jar.
Shaking the ingredients together in a jar helps bring the dressing together, and cuts down on clean up, plus can be stored in the same jar reducing dishes even further.
Skipping the need for a blender or food processor makes this recipe easier, faster, and involves much less clean up then many other vinaigrette recipes out there.
And the canned chipotles in adobo sauce are such a great shortcut for adding tons of flavor without having to smoke your own chilis.
I love that they already come pre-seasoned for you in a tasty mix of pureed tomatoes, vinegar, garlic and spices.
All you need to do is give them a quick mince, add them to your jar with a few other ingredients & shake everything up!
Ingredients & Substitutions
- garlic clove: this recipe calls for a smashed garlic clove rather than minced garlic to keep the garlic flavor subtler. If you prefer a stronger garlic flavor, mince the garlic. Fresh garlic is preferred, but you can also substitute ½ teaspoon granulated garlic powder.
- kosher salt: look for kosher salt with the regular iodized salt at the grocery store. It has a subtler flavor. Use less iodized salt if that’s what you have on hand.
- chipotle peppers from a can of chipotles in adobo: look for canned chipotles near the salsa, hot sauce and tortillas at the grocery store.
- honey: maple syrup can be used in place of honey for a vegan option. Or skip the honey for a Whole30 or lower carb option.
- lime juice: For maximum juice, gently roll the lemon on a countertop prior to squeezing. No fresh lime juice? Use red wine vinegar instead.
- avocado oil: any neutral oil will work in this recipe, such as vegetable or canola.
- freshly ground pepper: skip the pepper if you’re sensitive to heat, or add more for a spicier kick.
What to Serve with Chipotle Honey Vinaigrette
The best part of this versatile dressing is that it goes with so many things beyond just burrito bowls, here’s a few of my favorites:
Make a big salad! Serve with crisp romaine lettuce, fresh tomatoes, avocado, fresh cilantro, cotija cheese and protein of choice (we love it with slow cooker enchilada chicken). Crushed tortilla chips on the top are great for extra crunch.
You can also use this dressing as an easy and flavorful marinade for chicken.
How to Store & Freeze
Store covered, tightly sealed and refrigerated for up to 5 days.
The vinaigrette may separate and look clumpy when refrigerated. This is because oil can solidify at cooler temperatures.
To use, simply remove from the refrigerator, allow to come to room temperature, and shake well to recombine.
Have leftover chipotles in adobo? Freeze the extra for the next time you make this recipe. Place in a zip-top bag, squeeze the air out, and freeze. The next time you need it, cut off the amount you need, and place the remainder in the freezer.
Other Vinaigrette and Dressing Recipes
this recipe is…
I hope you’ll make this healthy Chipotle Honey Vinaigrette recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Chipotle Honey Vinaigrette
- 1 small garlic clove, peeled
- 1/2 tsp kosher salt
- 2 tsp minced chipotle peppers , from a can of chipotles in adobo
- 2 tbsp honey , (use maple syrup for vegan or omit for whole30)
- 1/4 cup fresh lime juice
- 1/3 cup avocado oil
- freshly ground pepper, to taste
- With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
- To a 8-oz mason jar, add the crushed garlic clove, salt, chipotle, and honey, using a fork or small whisk to combine.
- Add the lime juice, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
- Add the avocado oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired.
- Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.
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