Peruvian Potato-Chicken Salad (Causa Rellena)

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Description

There’s nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, ‘causa’ a stir, since in Peru that’s what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Ingredients

  • 1 large cooked chicken breast, diced or shredded
  • ¼ cup green peas
  • ¼ cup diced cooked carrot
  • 1 teaspoon minced shallot
  • 2 tablespoons finely chopped roasted red peppers
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • ¼ cup mayonnaise, or as needed
  • 1 ¼ pounds Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons aji amarillo chili paste, or to taste
  • 2 tablespoons olive oil
  • 1 lime, juiced, or more to taste
  • cayenne pepper to taste
  • salt to taste
  • 1 avocado, quartered and sliced
  • ⅓ cup mayonnaise
  • 1 tablespoon sour cream (Optional)
  • 1 small clove garlic, crushed
  • 2 teaspoons aji amarillo chili paste, or to taste
  • 1 teaspoon water as needed

Instructions

  1. Combine chicken
  2. green peas
  3. carrot
  4. shallot
  5. roasted red peppers
  6. cilantro
  7. and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
  8. Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart
  9. about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
  10. Add ají amarillo
  11. olive oil
  12. and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
  13. Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad
  14. pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes
  15. going up to 1/2 inch or more over the rim.
  16. Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled
  17. at least 1 hour.
  18. Mix mayonnaise
  19. sour cream
  20. garlic
  21. and ají amarillo together for the sauce
  22. adding a splash of water to adjust the thickness.
  23. Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins
  24. then plastic wrap. Spoon some sauce around each salad.

Prep Time: 40 mins

Cook Time: 25 mins

Total Time: 2 hrs 5 mins

Servings: 4

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