Layered salad with chicken, potatoes, avocado and eggs

Layered salad with chicken

Portions: 4 persons | Preparation time: 45 minutes

This layered salad of mashed potatoes and chicken is a traditional and incredibly delicious dish of Peruvian cuisine and is called causa limena or causa rellena, but it is more commonly referred to as just causa. For this salad, a tasty mass, such as tuna salad or, as in this recipe, chicken salad and avocado, is layered between mashed potatoes. Causa was originally a poor man’s meal, but today this salad is not only served with everyday meals, but also often on festive occasions.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )
Layered salad with chicken
Layered salad with chicken

Portions: 4 persons | Preparation: 45 minutes

This layered salad of mashed potatoes and chicken is a traditional and incredibly delicious dish of Peruvian cuisine and is called causa limena or causa rellena, but it is more commonly referred to as just causa. For this salad, a tasty mass, such as tuna salad or, as in this recipe, chicken salad and avocado, is layered between mashed potatoes. Causa was originally a poor man’s meal, but today this salad is not only served with everyday meals, but also often on festive occasions.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )

Season: Autumn, Spring, Summer, Winter | Region: Central America | Preparation: Cook | Menu: Salads | Cuisine: Peruvian kitchen

Ingredients

  • 800-900 g potatoes
  • 60 ml olive oil
  • 2-3 chili peppers
  • Salt, to taste
  • Black pepper, to taste
  • 1 avocado
  • 350-400 g chicken breast fillet
  • 1 onion
  • mayonnaise, to taste
  • 2-3 eggs

Instructions

  • Cook the chicken breast fillet for about 10 minutes.
  • Let the meat cool and cut into small pieces.
  • Hard-boil the eggs in a saucepan for about 10 minutes.
  • Rinse with cold water and allow to cool completely.
  • The eggs peel and finely chop.
  • Peel the onion and dice finely.
  • Mix the chicken with the onions, mayonnaise, salt and pepper.
  • Cut the avocado lengthways down to the stone.
  • Remove the skin and stone.
  • The Cut the flesh into thin slices.
  • Wash the potatoes and put them in a saucepan with their skins.
  • Cover with water, salt and bring to the boil.
  • Cook over a low heat for about 20-30 minutes.
  • Drain the water.
  • Let the potatoes cool and peel.
  • Puree with a hand blender.
  • Clean and finely chop the chillies.
  • Mix the mashed potatoes well with the olive oil, chopped chili, ground pepper and a pinch of salt.
  • Put half of the mashed potatoes evenly on a serving plate Distribute.
  • The chicken meat Layer the isch and avocado slices on top.
  • Spread the remaining puree on top and smooth out.
  • Sprinkle the salad with chopped eggs.
  • Garnish with a little mayonnaise and fresh parsley and serve.
  • The Peruvian layered salad made from mashed potatoes and chicken can also be prepared in portions.

    Utensils

    • kitchen scale
    • measuring cup
    • pan
    • bowl
    • cutting board
    • knife
    • serving plate