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Peruvian Potato-Chicken Salad (Causa Rellena)

★ 5.0 · prep 40 min · cook 25 min · total 65 min

Missing

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

You have

• 2 tablespoons olive oil (pantry)
• salt to taste (pantry)
• 1 teaspoon water as needed (pantry)