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Peruvian Potato-Chicken Salad (Causa Rellena)

5

125 min

Peruvian Potato-Chicken Salad (Causa Rellena)

Peruvian Potato-Chicken Salad (Causa Rellena) Photo 1

Time

125 min

Serving

4 persons

Calories

658

Rating

5.00★ (6)

Cuisine

Author: Victoria Buriak
There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, "causa" a stir, since in Peru that's what this gorgeous dish is called. Infused with ají amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day.

Ingredients

  • chicken breast, diced or: 1 piece (shredded, cooked)
  • green peas: 0.25 cup
  • cooked carrot: 0.25 cup (diced)
  • shallot: 1 tsp (minced)
  • roasted red peppers: 2 Tbsp (finely chopped)
  • fresh cilantro: 2 Tbsp (chopped)
  • lime juice: 1 tsp
  • mayonnaise: 0.25 cup (or as needed)
  • ¼ pounds Yukon Gold potatoes, peeled and quartered: 1 piece
  • aji amarillo chili paste: 2 Tbsp (to taste)
  • olive oil: 2 Tbsp
  • lime: 1 piece (juiced, to taste)
  • cayenne pepper: (to taste)
  • salt: (to taste)
  • avocado, quartered and: 1 piece (sliced)
  • mayonnaise: 0.33333 cup
  • sour cream: 1 Tbsp (optional)
  • clove garlic: 1 piece (crushed)
  • aji amarillo chili paste: 2 tsp (to taste)
  • water as needed: 1 tsp

Metric Conversion

Stages of cooking

Peruvian Potato-Chicken Salad (Causa Rellena) Photo 21
Peruvian Potato-Chicken Salad (Causa Rellena) Photo 32
Peruvian Potato-Chicken Salad (Causa Rellena) Photo 43
Peruvian Potato-Chicken Salad (Causa Rellena) Photo 54
Peruvian Potato-Chicken Salad (Causa Rellena) Photo 65
Peruvian Potato-Chicken Salad (Causa Rellena) Photo 76
Peruvian Potato-Chicken Salad (Causa Rellena) Photo 8 7
  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.
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 2
  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.
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 3
  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.
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 4
  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.
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 5
  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.
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 6
  6. Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 7
  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. Chef John
    Peruvian Potato-Chicken Salad (Causa Rellena) Photo 8

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