Ingredients
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2 lbs golden potatoes
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Juice from ½ lime
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1 tbsp olive oil
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2 tbsp Aji Amarillo paste
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2 tsp sea salt, divided
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1 c chicken breast, shredded
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2 tbsp avocado oil mayonnaise
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1 avocado, sliced
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Meet your new favorite way to eat the rainbow! This layered Peruvian Causa brings together bold flavor and a beautiful presentation in one gut-healthy dish. Traditionally made with mashed golden potatoes, Aji Amarillo peppers, avocado, and chicken, we’ve taken it up a notch by adding a layer of probiotic-rich sauerkraut for a refreshing, savory crunch.
Not only bursting with flavor, it’s packed with fiber, healthy fats, and ferments – aka the Gut Health Trifecta. While we love making this with our seasonal Spring Thyme Sauerkraut (the edible flowers are so fun!), it’s just as mouth-watering with our Carrot & Dill Sauerkraut or any of your OMP faves.
This dish is perfect for impressing friends at brunch or making ahead for grab-and-go lunches. Bonus: it’s best served at room temp, so no reheating required!
Instructions
Bring a pot of water to a low boil. Peel the potatoes and cut them in half. Boil the potatoes on low for around 15 minutes, or until a fork inserted comes out clean.
Drain the water and put the potatoes in a large bowl. Add the lime juice, olive oil, Aji Amarillo paste, and 1 tsp of sea salt. Mash with a potato masher until evenly mixed and there are not any large chunks.
In a small bowl, mix the shredded chicken, mayonnaise, and ½ tsp of sea salt.
Using either 4-inch cake ring molds or a small casserole dish, spread a layer of the potatoes first, and press down with a spatula or the ring mold press to create an even layer.
Continue by layering the sliced avocado and ½ tsp of sea salt sprinkled throughout.
Then add the chicken salad and press everything down again.
Finally, add another layer of the mashed potato mixture and press down with the spatula or ring mold press one more time.
If using the cake ring molds, carefully remove them, and then top with Sauerkraut.
This dish is best enjoyed at room temperature and makes great leftovers!
