Table of Contents

Intro

It is such a magical experience to see the fork plunge into a fresh, crisp salad laced with a dressing that is full of flavor. The one, you know, tangy, sweet, a touch citrusy and very satisfying.

And that is what renders the Chili’s Citrus Balsamic Vinaigrette Recipe so spectacular. It is not a typical vinaigrette that you buy in the store. It is daring, it is well-balanced and it makes even the most basic greens a dish worth craving.

I recall the first time I had ever tried it, when it was on one of Chili’s salad signature dishes and I said, Why does this dressing taste this good? It was this ideal combination of sweet orange, citrus lemon and that balsamic richness and tang that is only achieved when the ingredients are the right combination. I realized that I must make it home, and how good an adventure it was!

What is Chili’s Citrus Balsamic Vinaigrette?

Fundamentally, the Chili’s Citrus Balsamic Vinaigrette Recipe is a variant on the traditional vinaigrette, in which the dark, slightly syrupy tartness of balsamic vinegar is combined with bright pops of citrus. It is sweet, tart, and sprinkled with a touch of garlic, honey, and mustard which produces a smooth emulsion that is ideal to be tossed with greens or drizzled over grilled chicken or even marinated vegetables.

This dressing is not like the usual balsamic dressing, it contains an extra touch of sunshine owing to the citrus juice. It is not very heavy or too acidic, it is the right amount of tangy and refreshing.

It is the type of clothes that makes your tongue get excited and makes you desire to consume salad on a daily basis.

The Account of my Discovery of this Recipe.

Okay, confession time. That is not even what I was intending to get that day at Chili’s, a salad, I had gone there to get the fajitas. However, my friend persuaded me to have a taste of the Caribbean salad as she said that the dressing is all that.

One bite later, I was hooked. The tastes were indulged very well, sour, juicy, and somewhat sweet. When I inquired of the server what was in it, she grinned as though she knew this was a question that kept coming up and replied that it was our Citrus Balsamic Vinaigrette, which was somewhat famous.

Since that time, it has become a mission to recreate the Chili’s Citrus Balsamic Vinaigrette Recipe. And, once (or, to be honest, a couple of times) after some test batches, I nailed it. It has become a corroborating staple in my fridge now this is the dressing that will never fail me.

Equipment List

This is what you will be required to create this tangy citrus-kissed vinaigrette:

A medium mixing bowl (a glass or stainless steel bowl is desirable).
A small whisk or hand blender
A measuring cup and spoons
Fine grater or microplane (zesting citrus)
A jar or bottle (tight lid) (to store and shake).

That is all – no special equipment, it is simple kitchen gear.

Ingredients

These are the ingredients of this tasty Chili’s Citrus Balsamic Vinaigrette Recipe:

¼ cup balsamic vinegar
2 Tablespoons fresh orange juice.
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon maple syrup (or honey to make it vegan)
1 clove garlic, minced fine.
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra-virgin olive oil
Zest of 1 orange (not necessary, of highly recommended)
Squeeze of crushed red pepper flakes may also be added in case you prefer a bit of a kick – I tend to do so!

Instructions For Chili’s Citrus Balsamic Vinaigrette Recipe

Step 1: Start with the base:

Balsamic vinegar, orange juice, lemon juice, Dijon mustard, honey, and garlic should be whisked together in a medium bowl along with salt and black pepper.

Step 2: Whisk in the olive oil:

Pour in the olive oil in a slow drizzle as you continue to whisk. The dressing will begin to emulsify — it will become creamy and smooth.

Step 3: Add zest for brightness:

Add in the orange zest to add the bitter bite of fresh citrus aroma.

Step 4: Taste and adjust:

Give it a taste — too tangy? Add a drizzle more honey. Need more zest? One more squeeze of lemon or orange will suffice.

Step 5: Bottle and chill:

Add the vinaigrette to the jar or airtight bottle and save in the refrigerator. It’ll last up to 7 days. Shake well before each use.

Chili’s Citrus Balsamic Vinaigrette Recipe

The Flavor Profile – Why It Works So Well.

The fact that the flavors are experienced at every note throughout the palate is what I love about the Chili’s Citrus Balsamic Vinaigrette Recipe.

The balsamic vinegar is deep, dark, rich and a little sweet.
The citrus juices make it all light at the end with a clean and zesty lift.
It is spiced with the Dijon mustard which contributes a touch of sharpness and holds it all in place.
The honey counterbalances the tang.
And that olive oil? It blushes the edges and forms a smooth, silky and luxurious feel.

It is a type of dressing that is lightweight but appeasing, bold and balanced. I have served it with grilled shrimp salads, roasted vegetables, and even smeared it over crusty bread (do not judge me, it is that good).

Serving Suggestions

Oh, this vinaigrette is all-purpose! The following are my favorite pleasures in it:

On greens: Use it on a salad with mixed greens, grilled chicken, avocado, and feta.

As a marinade: It will work well with grilled salmon, shrimp, or chicken.

Over-roasted vegetables: drizzle over roasted carrots, Brussels sprouts or asparagus.

In a grain bowl: It can be mixed in grain with quinoa, spinach, and fragments of citrus as a fast power lunch.

On fruit salad: Oh, yes, a drizzle of light over sliced peaches or strawberries is delicious.

Homemade vs. Restaurant-Bought.

The thing is, the Chili version is unbelievable, no doubt. However, by preparing the Chili’s Citrus Balsamic Vinaigrette Recipe, you are in charge. You can choose a sweeter, citrusy, or as bold as you want it.

In restaurants, it is frequently stabilized or additional sugar is added to make it shelf-stable and standardized. Vinaigrettes, homemade, though? They are new and lively and full of authentic flavors. You will find the texture to be smoother and the citrus to be sweeter.

And it feels so good to stir it all up by oneself. You know that it is all the good stuff, there are no preservatives, no secret ingredients, it is all just natural goodness.

Tips for the Best Results

Use good balsamic vinegar. It makes a huge difference. Get one that is old and a little syrupy.
Fresh juice only! The bottled juice of citrus lacks the zest.
Balance sweetness. To suit your own preferences, add honey; the dressing must seem sweet-sour with a hint of sweetness.
Shake before using. The oil and vinegar automatically separate, and therefore, a rapid shaking restores the oil and vinegar combination.
Let it sit. The tastes are perfected in 30 minutes in the refrigerator.

Variations to Try

Spicy Citrus Vinaigrette: Sprinkle with cayenne or chili flakes.

Creamy Citrus Balsamic: Add 2 tablespoons of Greek yogurt to make the version plumper and creamier.

Herb-Infused: Add in fresh basil, thyme, or mint to add an additional flavor.

Maple-Orange Version: Replace honey with pure maple syrup and substitute blood orange juice in case of a color explosion.

Storage and Shelf Life

This Citrus Balsamic Vinaigrette lasts as long as 7 days in the refrigerator. Keep it in a tightly sealed jar and shake before usage.

In case the oil will solidify a bit in the fridge (that is usual with olive oil!), simply give it some room temperature for 10-15 minutes and then proceed.

FAQs

Q: Is it possible to make this vinaigrette vegan?

Absolutely! Only substitute the honey with agave or maple syrup.

Q: Is it possible to replace balsamic with another kind of vinegar?

Yes, but balsamic adds the rich caramel-like taste which is necessary. Red wine vinegar would work in its place, but it will be more tangy and less sweet.

Q: How can I make it thicker?

Add some avocado or Greek yogurt. It makes the salad creamy and clingy and is dreamy.

Q: Does it go with seafood?

Oh yes. Pour it over grilled shrimp, scallops or even a tuna steak – perfection.

Q: Can I freeze it?

Not recommended. The fresh vinaigrettes lose their texture when thawed. It would be preferable to prepare it in small portions.

Final Thoughts

It is so satisfying to prepare your own dressings, particularly those that are so rich in color such as the Chili’s Citrus Balsamic Vinaigrette Recipe. It is a type of recipe that renders even salads of weekdays a special one.

After trying its freshness and balance, you will wonder why you have ever purchased bottled dressings. It is sunshine in a jar, sweet and tangy and irresistibly zesty.

Then take your whisk, and handful of good olive oil, and that fat orange on your counter. You will have a restaurant-worthy vinaigrette in no more than five minutes, which will make each bite brighter.

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