Causa Limeña
A classic Peruvian dish that combines chicken salad with avocado and olives, served on a bed of potato. This recipe is light, refreshing, and perfect for a summer meal.
Ingredients
- ●2 yummy juicy chicken breastsboneless, skinless
- ●4 peruvian causa doughavailable in most Latin American markets
- ●2 tablespoons limena lime juicefreshly squeezed
- ●1/2 yummy red oniondiced
- ●1 juicy avocadomashed
- ●2 tablespoons olive oilfor cooking
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●1/4 cup chopped fresh cilantrofor garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Bake the causa dough for 15-20 minutes, or until lightly browned.
- 3
In a large skillet, heat the olive oil over medium-high heat.
- 4
Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- 5
Let the chicken rest for 5 minutes before slicing it thinly.
- 6
In a large bowl, combine the sliced chicken, diced red onion, mashed avocado, lime juice, salt, and black pepper. Mix well to combine.
- 7
To assemble the causa, place a baked causa dough cylinder on a serving plate.
- 8
Spoon the chicken salad onto the dough, leaving a small border around the edges.
- 9
Garnish with chopped cilantro and serve immediately.
- 10
Serve warm, garnished with additional cilantro if desired.