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Peruvian Potato-Chicken Salad (Causa Rellena)

Peruvian Potato-Chicken Salad (Causa Rellena)

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Chicken Mixture

    • 🍗 1 large cooked chicken breast, diced or shredded
    • 🍀 1/4 cup green peas
    • 🥕 1/4 cup diced cooked carrot
    • 1 teaspoon minced shallot
    • 2 tablespoons finely chopped roasted red peppers
    • 🌿 2 tablespoons chopped fresh cilantro
    • 🍋 1 teaspoon lime juice
    • 🍯 1/4 cup mayonnaise, or as needed

  • Mashed Potato Layer

    • 🥔 1 1/4 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

  • Additional Ingredients

    • 🥑 1 avocado, quartered and sliced

  • Sauce

    • 🍯 1/3 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

STEPS

1

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 with plastic wrap and refrigerate until ready to use.

2

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.

3

Add ají amarillo, olive oil, 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.

4

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, 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.

5

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.

6

Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.

7

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.

NUTRIENTS

Per 1 serving

🔥

658

Calories

  • 19
    Protein
  • 41
    Carbs
  • 49
    Fats

💡 If aji amarillo chili paste is unavailable, substitute with any mild yellow chili paste or mix yellow bell pepper puree with a touch of hot sauce.Refrigerating the layers thoroughly helps them hold together better during serving.Avoid overcooking the potatoes to keep the mashed layer smooth but not watery.