Peruvian Potato-Chicken Salad (Causa Rellena) recipe
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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 1 small clove garlic, crushed 2 teaspoons aji amarillo chili paste, or to taste 1 teaspoon water as needed
Nutrition Info
- 658 caloriescarbohydrate: 41.4 gcholesterol: 58 mgfat: 49.1 gfiber: 7 gprotein: 19.2 gsaturatedFat: 9 gservingSize: -sodium: 391 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Potato-Chicken Salad (Causa Rellena)
Directions
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Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, 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.
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, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
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 ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate, remove ramekins, then plastic wrap. Spoon some sauce around each salad.