This creamy, smoky-sweet Honey Chipotle Salad Dressing tastes exactly like the famous restaurant chain version, only healthier and made with Greek yogurt. You salad life will never be the same!
I have to confess I’m not really a burrito girl. They are just so…filling. Eating one is a little bit like swallowing a brick. I always feel too full and weighed down.
But salad, now that’s a different story.
As you can probably tell from this blog, my love for salad knows no bounds. Left to my own devices, I would be perfectly happy to eat a big salad every single night for dinner for the rest of my life.
Because I’m not a big fan of burritos, I’ve only been to Chipotle a handful of times, and I’m not familiar with the menu at all. But recently, I went down an Internet rabbit hole looking for ways to use up an open can of chipotle chilies, and I stumbled upon a bunch of recipes for their house salad dressing–a chipotle honey vinaigrette.
You guys, I am wholly obsessed. I think I have made this dressing at least half a dozen times in the past month, and I’m not slowing down anytime soon.
It’s the perfect combination of creamy, smoky, and sweet, and it tastes good on everything from the plainest pile of iceberg lettuce to the trendiest bowl of shredded kale. My personal favorite way to eat it is over chopped romaine with lots of diced avocado and toasted pepitas.
After making this dressing, oh, four or five times, I decided to see what would happen if I swapped half the oil for plain Greek yogurt. I think my healthier version is the best yet. Not only is it way lower in calories, it’s also creamier. I almost always add some type of cheese to my salads, but with this dressing, you don’t even need it.
I promise, after one taste, you will be totally addicted!
Healthy Honey Chipotle Dressing with Greek Yogurt
This creamy, smoky-sweet honey chipotle dressing is lightened up with Greek yogurt. Meet your new salad obsession! This recipe makes about 1 1/4 cups of dressing. It keeps well in the fridge for at least a week.
- 6 Tablespoons plain, unsweetened Greek yogurt I like full-fat or 2%
- 6 Tablespoons neutral oil like vegetable, corn, grapeseed, etc.
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 2 Tablespoons freshly squeezed lime juice
- 1 large chipotle chili in adobo, plus 1 tablespoon adobo sauce from the can
- 1 large clove garlic, peeled and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
Combine all ingredients in a food processor and process until creamy and smooth. Transfer to a jar and store in the fridge for at least a week, if not longer.
Loosely adapted from Gimme Some Oven.