Chipotle honey lime dressing punches so much flavor thanks to smoky chipotle peppers, tart lime, sweet honey, and the perfect combo of herbs and spices blended with red wine vinegar and olive oil.
Truly a dressing that will make you want to add more salads to your week!
I’m looking for any reason to add this fusion of smoky sweet flavor to anything, not just saving it for my greens. Here’s the brief recap on why you’re going to be equally obsessed:
ridiculously easy to make (just blend it up, baby!)
just the right amount of spicy heat
sweet honey balances the acid from the vinegar
tart lime gives the perfect pop of citrus!
easy, simple ingredients
If we’ve been hanging out over on Instagram, you guys 100% know I’ve been meal prepping these chipotle chicken thighs every week. They’re quick, easy, and super tasty. And giving it a little drizzle of chipotle honey lime dressing is a match made in salad heaven.
Is this the same as Chipotle’s vinaigrette?
This is a copy cat so it’s not 100% their recipe, but it tastes incredibly similar.
Does this Chipotle dressing have dairy?
Nope! The chipotle dressing is made with red wine vinegar, olive oil, chipotle in adobo, honey, lime, garlic, herbs, and spices.
Can it be made vegan?
Yes, this chipotle honey lime dressing can be made vegan with one switch. Substitute the honey or either vegan honey or agave nectar.
Can it be used for more than just salads?
You bet! This makes a great marinade for chicken, beef, or shrimp. You can drizzle it over fajitas or tacos, too! These BBQ Salmon tacos would be perfect!
This chipotle honey dressing works great when just saute it over greens, rice, beans, and chicken (aka my breakfast this morning).
How to make Chipotle Honey Lime Dressing
I hope you’re ready for how ridiculously easy this is going to be!
Just combine all your ingredients in a blender or in a cup and use a hand blender. Then combine it on high until everything is combined and the dressing is pale and slightly thickened about 20 to 30 seconds.
And now you just drizzle it!
Can it be made in a food processor?
I’d recommend using a blender, and especially a hand/immersion blender (affiliate link!), over a food processor. The immersion blender is so quick and easy to use, plus it won’t leave any chunks of pepper or garlic so you can just throw them in whole.
If you are using a food processor, I’d recommend giving the garlic and the peppers a quick, rough chop before processing on high. That way you don’t end up with big pieces of intense flavor.
How to build an amazing, addictive chipotle chicken salad
There are no lies when I tell you I’ve been eating this salad three times a week for lunch. Here’s how I make it.
I cook my chicken thighs in the Instant Pot while I make the dressing and saute up mah veggies. You can also use rotisserie chicken, chicken breast, or whatever protein you have hanging out in the fridge.
Layer of mixed greens with a light drizzle of chipotle honey lime dressing. Then I top that with some cooked beans, sauteed peppers and onions, a sprinkle of cheddar cheese, my protein and a few slices of avocado. Then give that big salad another light drizzle of dressing and it’s time to go to town on it.
This bowl of goodness has all the big salad energy and we are here for it!
If you make this, please tag me on social media so I can see your delicious eats! Don’t forget to leave a rating and comment below. Thanks for supporting my small business!
Simple to make and the perfect way to add a punch to any salad or marinade! Chipotle honey lime dressing pairs great with any Mexican or Tex-Mex style salad and is a close copycat of the Chipotle restaurant’s vinaigrette.
1/4 cup + 2 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
2 cloves garlic
2 Chipotle in adobo + 1 tablespoon sauce
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon cumin
Combine all the ingredients in a jar, a high-sided container like a large measuring cup if using a hand/immersion blender, or use a traditional countertop blender. If using a food processor, add the garlic and peppers first and give them a few pulses to roughly chop before adding the remaining ingredients.
Blend all the ingredients at high speed until the oil emulsifies and blends into the other ingredients. The dressing will thicken slightly.
Transfer to a dressing container for easy pouring and storage. Store in an airtight container, in the refrigerator for up to 2 weeks.
If using a food processor, be sure to scrape down the sides for any pieces of chipotle pepper or garlic that end up on the sides so everything gets evenly blended.
If you are sensitive to spice, start with just one chipotle pepper in adobo, blend, taste, and then see if you’d like to add the second one.
Just curious how long this would last in the fridge? Don't want to make too much at once and have it go bad on me 😬. Thanks!
Thursday 18th of March 2021
I keep mine for about 2 weeks in the fridge!
Hi, I'm Lauren and this is my slice of the internet to share seasonally inspired recipes. I live in the heart of New England with my husband Henry, our two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!