Peruvian Potato-Chicken Salad (Causa Rellena)

Peruvian causa rellena is a cold salad with layers of creamy chicken salad, cayenne-spiced mashed potatoes, and avocado served with a creamy dressing.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 658 Calories

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

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.