Recipes Salad Potato Salad Recipes Creamy Potato Salad Recipes Peruvian Potato-Chicken Salad (Causa Rellena) 5.0 (6) 6 Reviews 5 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 17, 2023 Save Rate Print Share 5 5 5 5 5 Prep Time: 40 mins Cook Time: 25 mins Additional Time: 1 hr Total Time: 2 hrs 5 mins Servings: 4 Jump to Nutrition Facts Ingredients For the Chicken Salad: 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 For Potato Mixture: 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 For the Sauce: ⅓ cup mayonnaise 1 tablespoon sour cream (Optional) 1 small clove garlic, crushed 2 teaspoons aji amarillo chili paste, or to taste 1 teaspoon water as needed Directions 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. Chef John Tips If you can't find ají amarillo, you can make a paste from some fire-roasted and peeled orange or red bell peppers, with red Fresno chilies for some heat. While this does get you close, you should definitely try to find a jar of the real stuff, since it does have such a unique flavor. You can also use russet potatoes. You can use fresh peas that have been blanched or frozen peas that have been thawed. Substitute red onion for shallot if desired. Garnish with cherry tomatoes and cilantro if desired. I Made It Print Nutrition Facts (per serving) 658 Calories 49g Fat 41g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 658 % Daily Value * Total Fat 49g 63% Saturated Fat 9g 45% Cholesterol 58mg 19% Sodium 391mg 17% Total Carbohydrate 41g 15% Dietary Fiber 7g 25% Total Sugars 4g Protein 19g 38% Vitamin C 19mg 21% Calcium 34mg 3% Iron 1mg 8% Potassium 420mg 9% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved