There’s nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, ‘causa’ a stir, since in Peru that’s what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.
Per Serving: 658 calories; protein 19.2g; carbohydrates 41.4g; fat 49.1g; cholesterol 58mg; sodium 391mg.