Causa Limeña (Peruvian Layered Potato Chicken Salad)
A classic Lima-style layered potato dish with ají amarillo, shredded chicken, avocado, mayonnaise, and egg.
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55 mintotal
45 min hands-on10 min hands-off
Prep 30 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes cooling time before layering the causa.
Method
Boil the potatoes in salted water for 15–18 minutes until very tender. Drain well and mash while warm until smooth.
15–18 min
Poach the chicken breast in chicken stock for 12–15 minutes until cooked through. Cool slightly, then shred finely.
12–15 min
Mix the mashed potato with ají amarillo paste, lemon juice, neutral oil, 0.5 tsp salt, and ground black pepper until bright yellow and smooth.
Mix the shredded chicken with mayonnaise, coriander leaves, and the remaining salt.
Spread half the potato mixture in a small mold or serving dish. Add the chicken filling, then arrange the avocado slices over it.
Cover with the remaining potato mixture and smooth the top. Chill for 10 minutes if you want cleaner slices.
10 min
Garnish with sliced egg and black olives, then serve cool or at room temperature.
How to tell it's done
The potato layer should be smooth, soft, and sliceable, with a creamy chicken filling and fresh avocado layer.
Getting it right
Tip
Mash the potatoes while warm and season them before chilling; cold potatoes do not absorb the chili and lime as evenly.
What to serve it with
Serve as a cold starter with extra olives and a small green salad.
Substitutions
- Chicken Breast — Use cooked shredded chicken from leftovers if available, but keep the seasoning mild so the ají amarillo flavor stays clear.
- Ají Amarillo Paste — There is no exact substitute; use a mild yellow chili paste only if ají amarillo is unavailable.
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