This easy homemade Chipotle Honey Vinaigrette goes beyond the basics.
It’s perfect to drizzle on tacos, enchiladas, fajitas or burritos; as a marinade for chicken, steak, salmon or shrimp; to baste grilled vegetables; or to top your favorite fresh green salad.
The boost of flavor from the sweet/spicy, slight chipotle combination will make you want to keep a bottle of this on hand at all times. This made-from-scratch version uses all FfL-friendly (real food) ingredients and can be whipped up in 5 minutes flat.
This vinaigrette can be prepped ahead on your food prep day to further simplify meals throughout the busy week.
- Store your Chipotle Honey Vinaigrette in an airtight container in the refrigerator for up to 5 days.
- This sauce is also extremely freezer-friendly and can be stored in mason jars in the freezer for up to 2 months.
How to “reinvent” leftover Chipotle Honey Vinaigrette:
- Chipotle Honey Marinated Chicken Breasts: Place 2-3 pounds of chicken in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes (4-5 hours is ideal). Preheat oven to 375 degrees and line a baking dish (or sheet) with parchment paper. Place each chicken breast in dish, top with any excess sauce and bake for 25-30 minutes, until no longer pink in the center. The internal temperature of the chicken should reach 165 degrees.
- Southwestern salad: Toss romaine lettuce, beans, corn, avocado and grilled meats or sautéed veggies in vinaigrette.
- Drizzle on shredded chicken tacos
- Cold black bean and corn salad: Toss black beans, corn, fresh cilantro, diced red bell peppers and onion in vinaigrette and serve cold.
- Drizzle over Easy Baked Macaroni and Cheese