RECIPE MAGIC!

CAUSA RELLENA DE POLO (PERU'S SALAD)
This layered Peruvian potato and chicken salad is called "causa rellena" in Peru. There's nothing very unusual about serving a chicken or potato salad at a picnic but this stunning layered cold salad is a remarkable upgrade. It takes no more time and effort to make than two separate salads, but the result is remarkably impressive. There are many versions of this salad. You can add a layer of avocado slices on top of the chicken salad. We've added peas for  a bit of mouth popping balance. 

INGREDIENTS:

For the chicken layer:

  • 1 large cooked chicken breast (250g), diced
  • 1/4 cup green peas
  • 1/4 cup diced cooked carrot
  • 2 tbsp red onions, finely diced
  • 2 tbsp finely chopped roasted red peppers (optional)
  • 1 tsp Key Lime white balsamic
  • 5-6 tbsp mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For the potato layers:

  • 3 (500g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp Cayenne EVOO (or Peruvian aji amarillo chili paste if available)
  • 2 tbsp Garlic EVOO
  • 1 tbsp Key Lime white balsamic
  • 1/2 tsp salt

DIRECTIONS:

For chicken layer: Combine chicken, green peas, carrot, onion, roasted red peppers, if using and balsamic in a bowl. Season with salt. Add mayonnaise and mix until combined. Cover and place chicken salad in fridge until ready to use. 

For the potato layer: Place potatoes into a pot and bring to a boil. Reduce heat to medium-low and simmer until tender but not breaking apart, 15-20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until very smooth. Add salt, EVOOs and balsamic to the potatoes. Combine. 

For the assembly: Line 8 x 4 loaf pan with plastic wrap. Place half the potato mixture in the bottom of pan. Using a rubber spatula, gently press down evenly. Then add the chicken mixture and smooth. Place remaining potato mixture, press and smooth the top. Press each layer down to remove any air pockets. Seal top with new layer of plastic wrap, folding over the sides to seal completely. Place in fridge for at least an hour

Carefully, remove the top layer of plastic wrap. Lift the Causa Rellena out of loaf pan and place on serving dish. Slice and serve as a main course with tomatoes, olives, thinly sliced red onions and drizzles of fresh EVOO.