Peruvian Potato & Chicken Salad (Causa) - Food Wishes

aji amarillo

🥗Healthier: aji panca

💰Cheaper: bell pepper

aji panca offers a milder flavor and is easier to find.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

tofu provides a plant-based option and canned tuna is often less expensive.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: chickpeas

avocado adds creaminess and chickpeas are a budget-friendly protein.

Start by making the chicken salad with 1 diced leftover cooked chicken breast.

Add in green peas, either fresh or frozen, and some cooked diced carrot until soft.

Toss in finely minced shallot, and optionally some diced roasted red pepper and freshly chopped cilantro.

Add a touch of freshly squeezed lime juice, salt, and a couple shakes of cayenne.

Mix in enough mayonnaise to bind the chicken salad together and taste for seasoning.

Wrap the chicken salad and place it in the fridge.

Peel and quarter Yukon Gold potatoes and add them to cold salted water.

Bring the water to a simmer over medium-high heat and cook until the potatoes are very tender.

Drain the potatoes and transfer them to a mixing bowl to mash until smooth.

Add a couple tablespoons of aji amarillo, olive oil, freshly squeezed lime juice, cayenne, and salt to the mashed potatoes.

Mix until everything is well combined and the potatoes have a glorious gold color.

Switch to a spatula and smooth out the mixture for another minute or two.

Prepare plastic-lined ramekins for assembling the dish.

Scoop in some of the potato mixture and press it down to form a base layer.

Optionally add a layer of avocado on top of the potato base.

Top the avocado layer with the chicken salad, adjusting the ratio of potato to chicken salad as desired.

Press down the layers to avoid air pockets and fill to the top with more potato mixture.

Wrap the ramekins and place them in the fridge for at least an hour to chill.

Once chilled, unwrap the top and flip the ramekin onto a plate to remove it.

Remove the plastic wrap and ensure the layers are defined.

Optionally serve with a sauce, such as a garlicky aioli or thinned sour cream with lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens