Flavor Trends, Strategies and Solutions for Menu Development
chef name

Richard Garcia
Senior Vice President, Food & Beverage
Divisional Vice President Hotel Operations Caribbean & Latin America
Remington Hospitality

Peruvian-Style Chicken Tender Causa

Recipe courtesy of Richard Garcia
Sponsor: Tyson Foodservice

Servings: 4


  • 20 to 24 large yellow potatoes
  • 1 c aji amarillo paste (Peruvian yellow chile pepper)
  • 1/2 c lime juice
  • 2 c mayonnaise
  • 16 hot Tyson® Breaded Chicken Tenders, rough chopped
  • Salt and pepper, as needed
  • Avocado slices, for garnish
  • Cilantro leaves, for garnish


  1. Boil and mash the potatoes.
  2. Mix with the chile paste, lime juice, mayonnaise, salt and pepper to create a spicy potato mixture.
  3. For each serving, spoon 1/8 of the potato mixture onto a plate.
  4. Place 4 cooked chopped chicken tenders on top of the potato layer.
  5. Add another layer of 1/8 of the potato mixture on top of the chicken.
  6. Garnish with avocado slices and cilantro leaves.

Chef Notes

Causa is a traditional Peruvian dish made from mashed potatoes, and you can create a delicious variation using chicken tenders. This recipe incorporates South American flavors and techniques while keeping the process simple and accessible.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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