Ingredients
For the Chicken Salad:
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1 large cooked chicken breast, diced or shredded
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¼ cup green peas
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¼ cup diced cooked carrot
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1 teaspoon minced shallot
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2 tablespoons finely chopped roasted red peppers
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2 tablespoons chopped fresh cilantro
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1 teaspoon lime juice
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¼ cup mayonnaise, or as needed
For Potato Mixture:
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1 ¼ pounds Yukon Gold potatoes, peeled and quartered
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2 tablespoons aji amarillo chili paste, or to taste
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2 tablespoons olive oil
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1 lime, juiced, or more to taste
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cayenne pepper to taste
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salt to taste
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1 avocado, quartered and sliced
For the Sauce:
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⅓ cup mayonnaise
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1 tablespoon sour cream (Optional)
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1 small clove garlic, crushed
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2 teaspoons aji amarillo chili paste, or to taste
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1 teaspoon water as needed
Directions
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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.
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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.
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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.
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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.
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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.
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Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
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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.
![close up view of layered Peruvian Potato-Chicken Salad (Causa Rellena) garnished with cherry tomatoes and herbs on a white plate]()
Chef John
Chef's Note
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.
Nutrition Facts (per serving)
| 658 | Calories |
| 49g | Fat |
| 41g | Carbs |
| 19g | Protein |
| 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.
