7-Layer Taco Salad with Mayo Dressing
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.
Servings: 6
Calories: 599kcal
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.
Nutrition
Calories: 599kcal | Carbohydrates: 11g | Protein: 22g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 745mg | Potassium: 578mg | Fiber: 4g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 11mg | Calcium: 167mg | Iron: 2mg