1 ripe Hass avocado, halved, pitted, peeled and sliced
Salad leaves or herbs
Boil the potatoes until tender. Drain, cool for a while, then peel them and mash thoroughly. Leave until cold.
Meanwhile, poach the chicken breasts in simmering water, seasoned with salt and pepper, for 20 minutes. Drain and cool. Shred finely and mix with the mayonnaise.
Mix the oil, chilli paste and juice of ½ lime into the mashed potato. Season. Mash the avocados with the remaining lime juice and season with a little salt and pepper.
To assemble each causa, put a deep 7cm cook’s ring or round mould on a plate (or use a cookie cutter). Spoon in some mashed potato to a depth of about 1cm and smooth out evenly, using the back of a spoon.
Spread a layer of the avocado over the potato, then a layer of the chicken mixture. Repeat another layer of avocado and finish with a layer of mashed potato.
Use the rest of the mixture to make 6 causas in total. Chill for 10 minutes, then remove the moulds. Serve, garnished with sliced avocado and salad leaves.