Prep 2 hrs 30 mins
Cook 0 mins
Causa is a cold, layered, potato salad from Peru. While it is just as tasty no matter how it is arranged on the plate, traditional causa's colorful layers lend themselves to spectacular presentation. This is a simplified chicken causa from the University of Illinois Extension Service.
- 2 lbs yellow potatoes, peeled and boiled
- 1 cup chili pepper, minced (yellow aji)
- 1 lemon
- vegetable oil (if needed)
- 1 teaspoon salt
- 2 skinless chicken breasts, cooked (10-12 ounces)
- 1 red onion, chopped
- 1 cup reduced-calorie mayonnaise
- lettuce leaf
- Mash the potatoes. Allow potatoes to cool until they are comfortable to handle.
- Mix the potatoes with the peppers, salt and juice from half a lemon. Knead until it forms a smooth paste. If the potatoes don’t stick together well, add a trickle of vegetable oil and continue kneading until it sticks.
- In a separate container, season the onion with salt and juice from half a lemon.
- In another container, shred the chicken and mix it with half the mayonnaise.
- Separate the potato and chili mixture into portions. For a simple presentation, form into a flat mound on a salad plate. For a more elaborate causa, use a round metal spring mold (or a soup can with both ends cut out).
- Cover with a layer of the onion mixture.
- Cover with a layer of the the chicken.
- (For simple presentation, use one layer of each component. For elaborate presentation, use multiple thinner layers, ending with potato on the top.).
- Chill before serving. Garnish with the rest of the mayonnaise, lettuce, olives or parsley.