Chili’s Citrus Balsamic Vinaigrette Copycat – Bright, Tangy, and Easy

If you love the zesty, slightly sweet kick of Chili’s citrus balsamic vinaigrette, this homemade version will make you wonder why you ever bought bottled dressing. It’s fresh, bright, and comes together in minutes with pantry staples. The balance of balsamic, orange, and lime is the real star—bold but not overpowering.

Drizzle it over salads, spoon it on grilled chicken, or toss it with roasted vegetables. Once you try it, you’ll keep a jar in the fridge all week.

Why This Recipe Works

This dressing gets its personality from a smart mix of acid and sweetness. Balsamic vinegar brings depth, while orange and lime juices give a sunny, citrusy lift.

A touch of honey rounds out the tang so it never tastes harsh.

Using Dijon mustard helps the oil and vinegar stay blended, so the dressing doesn’t separate right away. A neutral oil keeps the focus on the citrus and balsamic flavors. A little garlic and black pepper make everything pop without getting in the way.

Ingredients

• 1/4 cup balsamic vinegar
• 3 tablespoons fresh orange juice (about half a medium orange)
• 1 tablespoon fresh lime juice (about half a lime)
• 1–2 tablespoons honey or maple syrup (to taste; start with 1 tablespoon)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-light olive oil or avocado oil (neutral and smooth)
• Optional: 1/2 teaspoon orange zest for extra citrus aroma

Instructions

1. Combine the acids. In a medium bowl or jar, add the balsamic vinegar, orange juice, and lime juice.If using zest, add it now.
2. Add seasonings. Whisk in the honey, Dijon mustard, garlic, salt, and black pepper until smooth.
3. Emulsify with oil. While whisking steadily, slowly stream in the oil until the dressing looks glossy and slightly thickened. If using a jar, add the oil, seal, and shake vigorously for 20–30 seconds.
4. Taste and adjust. For more sweetness, add a bit more honey. For more brightness, add a squeeze of lime.For a mellower flavor, whisk in another tablespoon of oil.
5. Rest briefly. Let the vinaigrette sit for 5–10 minutes so the flavors meld before serving.

How to Store

• Refrigerate in a sealed jar for up to 1 week.
• Shake before using. Natural separation is normal. A quick shake or whisk brings it back together.
• Warm slightly if needed. If the oil firms up in the fridge, set the jar on the counter for 10–15 minutes or run it under warm water, then shake.

Why This is Good for You

• Heart-healthy fats: Using olive or avocado oil provides monounsaturated fats that support heart health.
• Lower in additives: Homemade dressing skips preservatives and unnecessary thickeners.
• Antioxidants: Balsamic vinegar and citrus juices offer polyphenols and vitamin C.
• Customizable sugar: You control the sweetness, keeping it balanced and lighter than many store-bought versions.

Common Mistakes to Avoid

• Using harsh oil: Extra-virgin oils with strong peppery notes can overpower the citrus. Choose a mild olive oil or avocado oil.
• Skipping the mustard: Dijon acts as an emulsifier.Without it, the dressing separates faster and can taste sharper.
• Overdoing the garlic: Raw garlic is potent. Stick to a small clove or even half if yours is large.
• Using bottled citrus juice: Fresh orange and lime juices taste brighter and cleaner. Bottled juices often add bitterness or a cooked flavor.
• Not tasting as you go: Acidity, sweetness, and salt vary by brand and fruit.Adjust to your palate at the end.

Variations You Can Try

• Herby upgrade: Whisk in 1 tablespoon finely chopped fresh basil or parsley for a garden-fresh twist.
• Smoky hint: Add a pinch of smoked paprika or chipotle powder to complement grilled chicken or steak salads.
• Ginger-citrus: Grate 1/2 teaspoon fresh ginger into the mix for a lively, spicy edge.
• Creamy version: Blend in 1–2 tablespoons Greek yogurt or mayonnaise for a silky, thicker dressing.
• Vegan and refined-sugar-free: Use maple syrup or agave instead of honey.
• Orange-forward: Swap lime for lemon and use the full zest of the orange for a sweeter, rounder profile.

FAQ

Can I make this in a blender?

Yes. Add everything except the oil to the blender, then blend on low while slowly pouring in the oil. Stop once it thickens slightly.

Avoid over-blending, which can make the dressing too foamy.

What can I use instead of Dijon mustard?

Stone-ground mustard works well. If you have only yellow mustard, use half the amount and expect a milder flavor. In a pinch, a small spoon of mayonnaise can help emulsify, though the taste will be slightly different.

Is there a good substitute for balsamic vinegar?

Use 3 tablespoons red wine vinegar plus 1 teaspoon molasses or maple syrup to mimic balsamic’s depth.

It won’t be identical, but it’s close and still delicious.

How do I make it less sweet?

Cut the honey to 1 teaspoon and add a splash more lime juice. You can also add a pinch more salt to help balance perceived sweetness.

What salads does this pair with?

It’s great with mixed greens, sliced strawberries, goat cheese, and toasted almonds. It also pairs well with arugula, grilled chicken, avocado, and quinoa.

Try it on roasted sweet potato bowls, too.

Can I use extra-virgin olive oil?

Yes, if yours is light and not overly peppery. If the dressing tastes heavy or bitter, switch to a milder oil or use a 50/50 blend with neutral oil.

How can I thicken the dressing?

Blend in 1–2 teaspoons of Dijon, or add a spoonful of Greek yogurt for a creamy texture. Chilling also thickens it slightly.

Does this work as a marinade?

Absolutely.

Use 1/3 cup per pound of chicken, shrimp, or vegetables. Marinate chicken for 30–60 minutes, shrimp for 15–20 minutes, and veggies for 20–30 minutes.

In Conclusion

This Chili’s citrus balsamic vinaigrette copycat captures everything you love about the original: bright citrus, mellow sweetness, and a tangy balsamic finish. It’s quick to make, easy to customize, and versatile enough for salads, bowls, and marinades.

Keep a jar in the fridge, and weeknight meals start tasting restaurant-good with almost no effort.