Peruvian Potato-Chicken Salad (Causa Rellena) Recipe

Recipesfull introduces to you: Popular Recipes. (Peruvian Potato-Chicken Salad (Causa Rellena) Recipe). 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 aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Brief

Prep 40 mins

Cook: 25 mins

Additional: 1hr

Total: 2hrs5 mins

Servings: 4

Yield: 4 6-ounce ramekins

Peruvian Potato-Chicken Salad (Causa Rellena) Recipe

Ingredients

1 large cooked chicken breast

diced or shredded

¼ cup green peas

¼ cup diced cooked carrot

1 teaspoon minced shallot

2 tablespoons finely chopped roasted red peppers

2 tablespoons chopped fresh cilantro

1 teaspoon lime juice

¼ cup mayonnaise

or as needed

1 ¼ 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

⅓ 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

Salad

Directions

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 jai amarillo olive oil and lime juice to the potatoes. Season with cayenne and salt. Mash together with the 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 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 aji 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.

Nutritional Information

Peruvian Potato-Chicken Salad (Causa Rellena) Recipe

Servings Per Recipe:4

Calories: 658

% Daily Value *

Protein: 19.2g 38%

Carbohydrates: 41.4g 13%

Dietary Fiber: 7g 28%

Sugars: 3.6g

Fat: 49.1g 76%

Saturated Fat: 9g 45%

Cholesterol: 58mg 19%

Vitamin A Iu: 2338.9IU 47%

Niacin Equivalents: 7.3mg 56%

Vitamin B6: 0.5mg 31%

Vitamin C: 18.5mg 31%

Folate: 54.9mcg 14%

Calcium: 33.6mg 3%

Iron: 1.4mg 8%

Magnesium: 31.7mg 11%

Potassium: 420mg 12%

Sodium: 391mg 16%

Thiamin: 0.1mg 12%

Calories From Fat: 441.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.