For a vegetarian version, substitute the chicken with cooked quinoa or chickpeas. Adjust the amount of aji amarillo paste according to your spice preference. Start with less and add more to taste. If you don't have ramekins, you can use a loaf pan or even individual serving bowls to assemble the salad. Feel free to get creative with the garnishes! A sprinkle of paprika, a drizzle of olive oil, or a few sprigs of fresh herbs can elevate the presentation.
Peruvian Potato-Chicken Salad (Causa Rellena)
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PREP TIME40 mins
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COOK TIME25 mins
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TOTAL TIME2 hrs 5 mins
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SERVING4 People
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VIEWS24
Embark on a culinary journey to Peru with this vibrant and refreshing layered salad. The 'Causa Rellena' is a delightful combination of creamy mashed potatoes, flavorful chicken salad, and the subtle kick of aji amarillo peppers. A guaranteed crowd-pleaser, perfect for picnics, potlucks, or any occasion where you want to impress with a dish that's as beautiful as it is delicious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol58 mg
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Fiber7 g
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Protein19 g
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Saturated Fat9 g
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Sodium391 mg
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Sugar4 g
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Fat49 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine 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. (Prep Time: 15 minutes)
02
StepPlace 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. (Cook Time: 20 minutes)
03
StepAdd aji 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. (Prep Time: 5 minutes)
04
StepLine 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. (Assembly Time: 25 minutes)
05
StepSeal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour. (Chill Time: 1 hour+)
06
StepMix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness. (Sauce Prep: 5 minutes)
07
StepRemove 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. (Plating Time: 5 minutes)
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Alanna West
Jun 8, 2025The aji amarillo sauce is the key! It adds a unique and delicious flavor that you can't find anywhere else.
Amira Ankunding
Jun 2, 2025I substituted the chicken with shrimp and it was equally delicious. This recipe is very versatile.
Luigi Abernathy
May 30, 2025I found that adding a little bit of lime zest to the mashed potatoes really enhanced the flavor.
Rodolfo Quigley
May 29, 2025This recipe is amazing! The flavors are so vibrant and the presentation is stunning. My guests were so impressed!
Edmund Gutmann
May 12, 2025Next time I will add a layer of botija olives to give it that authentic peruvian taste
Frederik Sawayn
May 10, 2025I made this for a Peruvian-themed dinner party and it was a huge hit. Everyone loved the combination of flavors and textures.
Leonor Cartwright
Apr 5, 2025The instructions were clear and easy to follow. I had no trouble making this even though I'm not an experienced cook.