Peruvian Potato-Chicken Salad (Causa Rellena)
Description
Peruvian causa rellena is a cold salad with layers of creamy chicken salad, cayenne-spiced mashed potatoes, and avocado served with a creamy dressing.
Ingredients
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1 large cooked chicken breast, diced or shredded
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1/4 cup green peas
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1/4 cup diced cooked carrot
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1 teaspoon minced shallot
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2 tablespoons finely chopped roasted red peppers
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2 tablespoons chopped fresh cilantro
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1 teaspoon lime juice
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1/4 cup mayonnaise, or as needed
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1 1/4 pounds Yukon Gold potatoes, peeled and quartered
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2 tablespoons aji amarillo chili paste, or to taste
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2 tablespoons olive oil
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1 lime, juiced, or more to taste
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cayenne pepper to taste
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salt to taste
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1 avocado, quartered and sliced
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1/3 cup mayonnaise
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1 tablespoon sour cream
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1 small clove garlic, crushed
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2 teaspoons aji amarillo chili paste, or to taste
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1 teaspoon water as needed
Directions
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 chicken salad 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.