Peruvian Potato and Chicken Salad (Causa)
Ingredients: cooked chicken breast, green peas, carrot, shallot, roasted red pepper · 40 min cook time · 450kcal · $15.50
Ingredients
1breast cooked chicken breast, 0.5cup green peas, 0.5cup carrot, 1to taste shallot, 0.25cup roasted red pepper, 2tbsp cilantro, 2tbsp lime juice, 1pinch salt, 1pinch cayenne, 3tbsp mayonnaise, 4medium Yukon Gold potatoes, 2tbsp aji amarillo paste, 1tbsp olive oil, 1to taste avocado
Instructions
1. Dice the leftover cooked chicken breast and place in a mixing bowl.
2. Add blanched or thawed green peas, cooked diced carrots, minced shallot, diced roasted red pepper, and freshly chopped cilantro to the chicken.
3. Add a touch of lime juice, salt, cayenne, and enough mayonnaise to bind the chicken salad. Mix thoroughly, then cover and chill in the fridge.
4. Peel and quarter Yukon Gold potatoes, place in cold salted water, bring to a simmer over medium-high heat, and cook until very tender.
5. Drain the potatoes well, transfer to a mixing bowl, and mash extremely smooth.
6. Stir in aji amarillo paste, olive oil, lime juice, cayenne, and salt, then mash and mix until smooth and gloriously gold.
7. Line ramekins with plastic wrap, layer in some potato, press down, add an optional layer of avocado, top with chicken salad, and finish with another layer of potato.
8. Chill in the fridge for at least an hour, then invert onto a plate, remove ramekins and plastic wrap, garnish, and serve.
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