Peruvian Potato-Chicken Salad (Causa Rellena)

Name: Peruvian Potato-Chicken Salad (Causa Rellena)
Total time: 125
Yield: 4
Ingredients: 1 large cooked chicken breast, diced or shredded; 0.25 cup green peas; 0.25 cup diced cooked carrot; 1 teaspoon minced shallot; 2 tablespoons finely chopped roasted red peppers; 2 tablespoons chopped fresh cilantro; 1 teaspoon lime juice; 0.25 cup mayonnaise, or as needed; 1.25 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; 0.33333334326744 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

Recipe by John Mitzewich from allrecipes.com

Dinner,Lunch 2 Hr. 5 Mins.

Ingredients

4 servings

•

1 large cooked chicken breast, diced or shredded
•

0.25 cup green peas
•

0.25 cup diced cooked carrot
•

1 teaspoon minced shallot
•

2 tablespoons finely chopped roasted red peppers
•

2 tablespoons chopped fresh cilantro
•

1 teaspoon lime juice
•

0.25 cup mayonnaise, or as needed
•

1.25 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
•

0.33333334326744 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

Instructions

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 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.
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.
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 ají 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.