Ingredients
- 2 pounds yellow potatoes
- 1 cup minced yellow ají (Peruvian chili pepper)
- 1 lemon
- 1 teaspoon salt
- 1 large cooked skinless chicken breast (5-6 ounces)
- 1 small chopped onion
- 1 cup low calorie mayonnaise
- Lettuce leaves, olives, parsley for decoration
Directions
- Peel, cook and mash the potatoes.
- Mix the potatoes with the peppers, salt and juice from half a lemon.
- Knead until it forms a well mixed paste. If the potatoes don’t stick together well, add a trickle of oil and continue kneading until it sticks.
- In a separate container, season the onion with salt and juice from half a lemon.
- Then shred the chicken and mix it with half the mayonnaise.
- Separate the potato and chili mixture into portions and add the chicken on top of each portion.
- The dish can also be made with multiple layers of the potato mixture with the chicken in the middle, forming a sandwich of chicken inside two layers of potato.
- Decorate the portions with the rest of the mayonnaise, lettuce, olives and parsley.
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Prep Time
45 min
Nutrition Facts
- Servings per Recipe: 8 servings
- Calories: 230
- Calories from Fat: 63
- Total Fat: 7
- Cholesterol: 26 mg
- Sodium: 489 mg
- Carbohydrate: 33 g
- Dietary Fiber: 4 g
- Protein: 4 g
- Exchange: 2 starch, 1 lean meat
- Carbohydrate Units: 2