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Peruvian Chicken Potato Salad

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PREP TIME
40 min
COOKING TIME
25 min
TOTAL TIME
125 min
SERVINGS
4 servings
Lunch Dinner Peruvian South American
Peruvian Chicken Potato Salad
Ingredients
  • 1 large cooked chicken breast, diced or shredded
  • 1/4 cup green peas
  • 1/4 cup diced cooked carrot
  • 1 teaspoon minced shallot
  • 2 tablespoons finely chopped roasted red peppers
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 1/4 cup mayonnaise, or as needed
  • 1 1/4 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
  • cayenne pepper to taste
  • salt to taste
  • 1 avocado, quartered and sliced
  • 1/3 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
Instructions
1
Combine the chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Add salt and cayenne to taste, stirring until well combined. Next, add mayonnaise and mix the ingredients until they blend smoothly together. Cover the chicken salad with a layer of plastic wrap and refrigerate it until you're ready to serve.
2
Boil salted water in a pot, then add the potatoes. Simmer until they become very tender but still retain some firmness, about 20 minutes. Drain the potatoes thoroughly and transfer them to a mixing bowl. Use a masher or a fork to mash the potatoes until they're smooth and creamy.
3
Add ají amarillo, olive oil, and lime juice to the mashed potatoes. Season with cayenne and salt to taste, then mash everything together until it's perfectly combined. Switch to a spatula and mix the potatoes until they're completely smooth.
4
Prepare four 6-ounce ramekins by lining them with plastic wrap. Divide the mashed potatoes evenly among the ramekins, pressing and smoothing out the tops to create a flat surface. Cover each ramekin with a layer of sliced avocado, making sure it's evenly distributed.
5
Fill each ramekin to the top with the chicken salad, pressing down firmly and pulling up the plastic wrap to remove any air pockets. Cover each ramekin with a final layer of mashed potatoes, making sure it's at least 1/2 inch above the rim. Seal the top of each ramekin with a new layer of plastic wrap and fold the sides over to secure it.
6
Refrigerate the salads for at least 1 hour, or until they're completely chilled. During this time, mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce. Add a splash of water to adjust the thickness, if needed.
7
To serve, remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate, then remove the ramekins and plastic wrap. Spoon some of the sauce around each salad to add a finishing touch.