Cold mashed potatoes, infused with lime and ají amarillo chile paste, are the unlikely heroes of Chef John's Peruvian causa salad layered with chicken salad and avocado.
Preparation Time
40 mins
Cooking Time
25 mins
Total Time
1 hr 5 mins
Calories
658 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
Step 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.
Ingredients
salt to taste
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon sour cream
cayenne pepper to taste
1 teaspoon lime juice
1 avocado, quartered and sliced
1 teaspoon minced shallot
1 lime, juiced, or more to taste
1 large cooked chicken breast, diced or shredded
2 tablespoons finely chopped roasted red peppers
2 tablespoons aji amarillo chili paste, or to taste
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed
0.33333334326744 cup mayonnaise
0.25 cup green peas
0.25 cup diced cooked carrot
0.25 cup mayonnaise, or as needed
1.25 pounds Yukon Gold potatoes, peeled and quartered
