Peruvian Potato-Chicken Salad (Causa Rellena)

By Chef John

5.0 / 5

40min

25min

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1 large cooked chicken breast diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons roasted red peppers finely chopped
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
to taste cayenne pepper
to taste salt
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