This Peruvian Potato Chicken Salad, also known as Causa Rellena, is a delicious and colorful dish that is perfect for any occasion. It features layers of mashed potatoes, seasoned chicken, and a vibrant vegetable filling. The dish is then garnished with olives, boiled eggs, and a tangy mayonnaise sauce. With its unique flavors and beautiful presentation, this is a recipe that will impress your guests and leave them wanting more. It's also a great way to use up leftover chicken and potatoes. Serve it as a main course or as a delightful appetizer.
Ingredients
- 4 large yellow potatoes
- 2 cups shredded chicken
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sliced olives for garnish
- Boiled eggs for garnish
Directions
- Cook the yellow potatoes in a large pot of salted boiling water until tender. Drain and let them cool.
- Peel the cooled potatoes and mash them until smooth. Season with salt and pepper to taste.
- In a bowl, combine the shredded chicken, red onion, red bell pepper, corn kernels, and fresh cilantro. Mix well.
- In a separate bowl, whisk together the lime juice, mayonnaise, yellow mustard, olive oil, salt, and pepper. This will be the dressing for the salad.
- Take a round mold and place a layer of mashed potatoes at the bottom. Press it firmly to create a compact base.
- Add a layer of the chicken and vegetable mixture on top of the mashed potatoes.
- Repeat the layers of mashed potatoes and chicken and vegetable mixture, finishing with a layer of mashed potatoes.
- Carefully remove the mold and garnish the top of the salad with sliced olives and boiled eggs.
- Drizzle the dressing over the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the Peruvian Potato Chicken Salad chilled and enjoy!
