If you're craving something bold, fresh, and make-ahead friendly for your next gathering, this 7-Layer Taco Salad with Mayo Dressing is about to become your go-to! It’s everything we love about tacos layered beautifully and topped with a creamy dressing made with Hellmann’s mayonnaise. Served chilled in a glass dish, this crowd-pleaser is perfect for Easter, potlucks, or easy weeknight dinners.
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Why you’ll love this twist on classic 7-layer salad
- It’s taco-style: It adds a bold, taco-style twist to the classic!
- It’s nutritious: Packed with protein from the chicken, healthy fats from avocado, and fresh veggies in every layer.
- Perfect for meal prep: Beautifully layered for potlucks, brunches, or family dinners. Like this Chicken Macaroni Salad Recipe and the Easy One-Pot Lentil & Vegetable Soup, it's easy to make ahead and chill before serving.
- It's Customizable: Easy to swap in your favorite toppings or keep it mild or spicy.
- Pairs perfectly with tortillas: Serve with chips for scooping or warm tortillas for wrapping - taco bar vibes!
The Ingredients
- Lettuce: Like in this Crispy Onion Shrimp Lettuce Tacos recipe, lettuce is the crisp base that keeps everything light and fresh. I used iceberg lettuce, but you can use any lettuce you like.
- Chicken: We'll be using chicken thighs. They're juicy and tender and are perfectly coated in seasoning and mixed with corn and mayo for a creamy texture.
- Red onion: Adds a pop of color and a bit of bite.
- Cheese: I love using sharp cheddar or a Tex-Mex blend for extra punch. But, you can use any cheese of your choice.
- Tomatoes: Juicy and bright! They balance the richness of the chicken and cheese.
- Cilantro: A fresh herb that brings the whole taco vibe together! As you may have noticed from my other recipes, I love adding cilantro to pretty much everything :), including this Baked Cod with Mushroom Sauce in Parchment Paper recipe, these Roasted Eggplant and Sweet Potatoes, and this Salmon and Quinoa Salad.
- Avocado: Creamy, buttery, and packed with healthy fats. The final layer!
See recipe card at the bottom of this post for full ingredient list and quantities
Why I Use Hellmann’s in the Dressing
I’ve tried a bunch of mayo brands, and Hellmann’s is the one I always come back to. It’s super smooth, with just the right tang - not too vinegary, not too eggy. It goes really well with the chicken and doesn’t get runny in layered salads. I also like that it’s made with simple ingredients like oil, vinegar, and eggs (a lot of versions even use cage-free eggs now). Some store brands can be a bit too thin or taste a little off, but Hellmann’s has a nice, creamy texture that works great in both cold and warm recipes. That said, if you’d rather make your own and adjust its consistency and tang to your linking, I have a super easy homemade mayonnaise recipe with avocado oil that’s light, fresh, and perfect for this salad too.
Substitutions and variations
- Lettuce: Swap for spinach, shredded cabbage, or chopped kale. If using kale, make sure to massage it first, like in this Asparagus Kale Salad.
- Chicken thighs: Use ground beef, turkey, pulled rotisserie chicken, or even black beans for a vegetarian version.
- Red onion: Try green onions for a milder bite, or pickled onions for a tangy kick.
- Cheese: You can also use a Mexican cheese blend, pepper jack for some heat, or cotija for a crumbly, salty touch.
- Tomatoes: Use cherry tomatoes, or even mild salsa, or pico de galla!
- Cilantro: Not a fan? Sub with parsley.
- Mayo dressing: Sub with sour cream, Greek yogurt, or a combo of both with taco seasoning for a tangier, lighter twist
- Add tortilla chips: Add crushed tortilla chips (like we do in this Mexican Style Meatloaf) just before serving for an extra crunchy topping (or serve on the side if you're storing leftovers, so it doesn't become mushy).
Preparation
STEP 1: Stir-fry chicken
Heat oil in a skillet over medium-high heat. Add diced chicken thighs, season with salt, pepper and cumin. Stir-fry until the chicken is fully cooked and starting to brown. Stir in the corn and mayo and cook for another 30 seconds to coat and bring everything together. Season more to taste.
STEP 2: Make the Mayo Dressing
In a small bowl, whisk together the Hellmann's mayo, lime juice, salt, and pepper until smooth. Taste and adjust seasoning if needed.
STEP 3: Layer the salad
In a large glass bowl, layer the salad in this order: lettuce, stir-fried and cooled down chicken, red onion, cheese, tomatoes, cilantro, and avocado.
STEP 4: Top with mayo dressing
Top with dollops or a drizzle of the mayo dressing and gently spread it over the top, or simply serve it on the side.
Top Tips
- Use a clear glass bowl so all the layers are visible! I used a trifle bowl, but you can also use a glass salad bowl.
- Let the chicken cool before layering to avoid wilting the lettuce or melting the cheese.
- Don’t skip the mayo stir-fry step. It adds extra creaminess.
- Layer wet ingredients (like tomatoes and avocado) toward the top to keep the lettuce crisp.
- Toss avocado in a bit of lime juice if you're prepping the salad ahead; it keeps it fresh and green.
- Use a paper towel slightly dampened in the corner to clean up any mayo smudges.
- Chill a bit before serving if you want the flavors to meld and the dressing to slightly set into the layers.
Frequently Asked Questions
The classic 7-layer salad usually includes lettuce, tomatoes, red onion, peas, cheddar cheese, bacon, and a creamy dressing (usually a mix of mayo, sugar, and vinegar.
Yes! This salad is perfect for making ahead. You can prep it a few hours or even a day in advance. Just be sure to layer it properly so the dressing and juicy ingredients don’t make the lettuce soggy.
Nope! Though mayo is traditional, you can swap in Greek yogurt, sour cream (for more taco vibes), or even a creamy avocado dressing. You can also try my homemade avocado oil mayo for a lighter twist.
Serving suggestions
This 7-Layer Taco Salad with Mayo Dressing is perfect for serving in a clear trifle bowl, a 9x13 pan, or a clear salad bowl, to highlight its colorful layers. It's deal for potlucks, family dinners, or holiday gatherings like Easter. Scoop it with tortilla chips, pair it with warm tortillas, or enjoy leftovers wrapped in a tortilla or served over rice for a layered taco salad bowl. If you’re turning your salad into part of a brunch or light lunch buffet, this Broccoli Microgreens Breakfast Sandwich is a great addition to the table.
You may also like to try
If you tried this 7-Layer Taco Salad with Mayo Dressing or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
7-Layer Taco Salad with Mayo Dressing
Ingredients
For the Chicken
- 1 tablespoon avocado oil
- 5 chicken thighs boneless, skinless, diced
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1 teaspoon cumin powder or taco seasoning
- 1 cup corn kernels frozen and thawed, or canned
- 1 tablespoon mayonnaise
For the Dressing
- ¾ cup mayonnaise I use Hellmann’s
- ¼ lime juice of
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
Salad Layers
- 4 cups lettuce romaine or iceberg, shredded
- cooked chicken from above
- ¼ red onion thinly sliced or finely chopped
- 1 cup cheese cheddar or Tex-Mex blend, shredded
- 1 large tomato diced
- ½ cup fresh cilantro chopped
- 1 large avocado diced
Instructions
Stir-Fry the Chicken
- Heat oil in a skillet over medium-high heat. Add diced chicken thighs, season with salt, pepper and cumin. Stir-fry until the chicken is fully cooked and starting to brown - about 12-15 minutes.1 tablespoon avocado oil, 5 chicken thighs, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon cumin powder
- Stir in the corn and mayo and cook for another 30 seconds to coat and bring everything together. Season more to taste. Set aside to cool down.1 cup corn kernels, 1 tablespoon mayonnaise
Make the Mayo Dressing
- In a small bowl, whisk together mayo, lime juice, salt, and pepper until smooth.¾ cup mayonnaise, ¼ lime, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Taste and adjust seasoning if needed.
Layer the Salad
- In a large glass bowl layer the salad in this order: shredded lettuce, chicken and corn, chopped red onion, shredded cheese, diced tomato, chopped cilantro, and diced avocado.4 cups lettuce, cooked chicken, ¼ red onion, 1 cup cheese, 1 large tomato, ½ cup fresh cilantro, 1 large avocado
- Top with dollops or a drizzle of the mayo dressing, or serve it on the side.
Notes
- Use a clear glass bowl so all the layers are visible! I used a trifle bowl, but you can also use a glass salad bowl.
- Let the chicken cool before layering to avoid wilting the lettuce or melting the cheese.
- Don’t skip the mayo stir-fry step. It adds extra creaminess.
- Layer wet ingredients (like tomatoes and avocado) toward the top to keep the lettuce crisp.
- Toss avocado in a bit of lime juice if you're prepping the salad ahead; it keeps it fresh and green.
- Use a paper towel slightly dampened in the corner to clean up any mayo smudges.
- Chill a bit before serving if you want the flavors to meld and the dressing to slightly set into the layers.
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