If you love Chipotle’s chipotle vinaigrette, this copycat dressing and fajita salad bring that same smoky-sweet flavor to your kitchen. This version tastes remarkably close to the original, but lets you skip the line and save money. It’s perfect served as a side salad or dressed up with a protein to make a satisfying main dish. The salad features crisp greens, sautéed fajita vegetables, black beans, corn, avocado, and shredded Monterey Jack for a bright, balanced meal.
Bring big flavor to your next salad
Recreate the fast-casual favorite at home with an easy chipotle vinaigrette that’s smoky, tangy, and slightly sweet. It’s bright enough to dress a simple side salad but bold enough to anchor a full meal when paired with grilled protein. This recipe is written to be straightforward and flexible so you can customize toppings and proteins to suit your taste.
The salad base mimics the chain’s mix of tender and hearty greens, while quick sautéed fajita vegetables add caramelized flavor and texture. Once you blend the dressing and assemble the salad, you’ll have a fresh, flavorful bowl ready in about 20 minutes.
How to make it
- Make the vinaigrette. Combine all dressing ingredients in a blender and process until smooth. This takes about 3–5 minutes. The dressing stores well in the refrigerator for up to two weeks, so consider making extra for salads, tacos, or bowls.
- Prepare the fajita vegetables. Slice bell peppers and red onion, then sauté them in a skillet with a little olive oil over medium-high heat until softened and slightly caramelized. Season with fajita-style seasoning and finish with a splash of water if needed to loosen the pan. These vegetables can be served warm or chilled.
- Assemble the salad. Toss your greens with a portion of the vinaigrette—start with about 1/4 cup and add more to taste. Arrange the dressed greens in bowls and top with black beans, diced tomato, corn, sliced avocado, shredded Monterey Jack, and the cooked fajita veggies. Add extra dressing as desired.
Protein options to add
This salad pairs well with a wide range of proteins. Grilled or roasted chicken, shrimp marinated in garlic and lime, carne asada, or glazed salmon all complement the chipotle vinaigrette. Serve the protein on top of the salad or on the side to turn the salad into a hearty entree.
The smoky-sweet dressing and charred fajita vegetables also pair nicely with pork al pastor, carnitas, or slow-cooked beef barbacoa for a more indulgent meal. Adjust portion sizes according to whether you plan to serve the salad as a side or the main course.
Chipotle Fajita Salad with Chipotle Vinaigrette
Ingredients
Fajita Veggies
- 1 tablespoon olive oil
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tablespoons fajita seasoning
Chipotle Vinaigrette Salad Dressing
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- 1 tablespoon water
- 3/4 cup extra virgin olive oil (or rice bran oil)
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 chipotle peppers in adobo sauce
- 2 garlic cloves, rough chopped
Salad
- 4 cups supergreens (baby kale, baby spinach, and/or chopped romaine)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup tomato, diced
- 1/2 cup corn, drained
- 1 avocado, thinly sliced
- 1/2 cup Monterey Jack cheese, shredded
Instructions
Fajita Veggies
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the sliced bell peppers and onions and cook 5–7 minutes until softened and slightly caramelized. Season with fajita seasoning and add 1 tablespoon water if the pan is dry. Toss and cook another 2–3 minutes. Remove from heat and set aside.
Prepare the salad
- Combine all vinaigrette ingredients in a blender and process until smooth.
- Toss the greens with about 1/4 cup of the chipotle vinaigrette, or to taste.
- Divide the dressed greens among four bowls. Top each serving with black beans, tomatoes, corn, avocado, Monterey Jack, and the prepared fajita veggies. Drizzle extra dressing if desired.
Notes
- The vinaigrette makes about 1 1/2 cups of dressing. This recipe uses roughly 1/4 cup; store the remainder in the fridge for up to two weeks to use on other salads, tacos, or bowls.
- To make the salad vegan, omit the cheese and substitute agave syrup for honey in the dressing.
- Add grilled or roasted protein to make this a full meal—chicken, shrimp, carne asada, or salmon all work well.
- The recipe serves 4 as a side salad. With added protein it becomes a main dish serving 2–4 depending on portions.