Dressings and sauces are EVERYTHING to me. And I’m no elitist, but there are few store-bought dressings that rival a quick homemade option for me. ESPECIALLY when we’re hoping to keep things light. This honey chipotle creamy vinaigrette is so easy and quick to make and store in the fridge to drizzle on all your salads and bowls! GENEROUSLY. Which we know matters to me.
What You’ll Need to Make Honey Chipotle Creamy Vinaigrette:
- Nonfat Greek yogurt or dairy-free yogurt
- Chipotle peppers in Adobo sauce, blended together first
- Olive oil
- Fresh lime juice
- Cilantro, chopped
- Light (in color) balsamic vinegar, or red wine vinegar
- Frozen garlic cubes, or minced garlic cloves
- Honey
- Kosher salt
How to Make Honey Chipotle Creamy Vinaigrette:
Grab your non-fat Greek yogurt (or Dairy-free yogurt), blended chipotle peppers in Adobo sauce, olive oil, fresh lime juice, chopped cilantro, light balsamic vinegar (or red wine vinegar), garlic, honey, and Kosher salt. Then, just whisk it all together. You can also shake it in a jar. Thats it!
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Ingredient Info
A few tips on chipotle honey vinaigrette ingredients:
I LOVE using frozen garlic Dorot cubes! They are so easy and they don’t leave your hands smelling like garlic for hours. I just pop a cube into my jar (or bowl) and let it come to room temperature (happens quickly with the other ingredients). Then it’s ready to mix with the rest of your flavors.
Also, I need to mention Baker and Olive. Baker and Olive have the most delicious vinegar! This recipe calls for a light balsamic vinegar or red wine vinegar, but I love to use my lemon or jalapeño vinegar to take it next level! My all-time favorite flavors are peach and lemon. But you can’t go wrong. You can use my code Lillieeats for 15% off.
Gluten-free/Dairy-free Modifications
This chipotle vinaigrette recipe is naturally gluten-free. I like using either non-fat Greek yogurt or dairy-free yogurt interchangeably depending on what I’m needing to watch at the given time. I also love the Forager Project® plant-based sour cream for a dairy-free “yogurt.” Macros end up pretty much the same, such a tiny difference per serving, so go with whatever you’ve got on hand.
Serving Suggestions:
Enjoy this honey chipotle creamy vinaigrette on salads and bowls, or drizzled on tacos. We love it on everything!
Similar Recipes:
Spicy Peanut Ginger Vinaigrette
Argula and Quinoa Waldorf Salad with Creamy Orange Basil Vinaigrette
Macro-friendly Calabrian Chili Mayo
Macro-friendly Cilantro Pepita Sauce
Cobb Salad with Creamy Lemon Basil Dressing
Lightened Up Creamy Cilantro Lime Ranch
Honey Chipotle Creamy Vinaigrette
My family loves dousing anything and everything in this honey chipotle creamy vinaigrette. If you find yourself trying to find the balance between healthy and flavorful, check out my macro-friendly cookbooks. Every recipe is packed with flavor while helping you hit your macros. If you aren’t don’t need a cookbook, make sure you’re following me on Instagram and TikTok. I am always sharing my favorite ingredients and new recipes!
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Honey Chipotle Creamy Vinaigrette
Ingredients
- 1/2 cup Nonfat Greek or dairy-free yogurt (120 g)
- 2 Tbsp Chipotle peppers in Adobo sauce, blended together first (30 g)
- 1 Tbsp Olive oil (15 g)
- 2 Tbsp Fresh lime juice (30 g)
- 2 Tbsp Cilantro, chopped (10g)
- 1 Tbsp Light (in color) balsamic vinegar, or red wine vinegar (15g)
- 1 Frozen garlic cube, or minced clove (5 g)
- 1 Tbsp Honey (15 g)
- 1/4 tsp Kosher salt
Instructions
- Whisk everything together or shake in a jar.
- Enjoy on salads and bowls, or drizzled on tacos.
Notes
Nutrition
Tried this recipe?
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Just made this today for my salad- oh my goodness, SO delicious!! Can’t wait to put it on EVERYTHING!!
Lillie is the queen of sauces. I love all of hers and how macro-friendly they are! This one was perfectly spicy and FULL of flavor. We used it on wraps with air fryer crispy pork on salads and in wraps and it was AMAZING!
Delicious dressing! Quick to make and very flavorful!
This is delicious! I made it with Forager dairy-free sour cream. Then I used it as the dressing for your Mexican chicken salad, leaving out the dairy in that recipe. It was amazing!