1. Boil potatoes until soft, then mash thoroughly. 2. Saute chopped chilies and minced garlic in a little vegetable oil until soft, being careful not to burn garlic or it will be bitter. 3. Add lime juice to blender, along with sauteed peppers and garlic. Blend thoroughly, then add salt and pepper to taste and blend again. 4. Pour lime juice mixture from blender into potatoes and mix thoroughly. 5. Poach chicken in water flavored with salt and pepper. For more flavor but nontraditional taste add a little white wine to poaching liquid. 6. Shred the chicken and mix with the mustard and mayonnaise. 7. Grease the inside of a cheesecake pan with removable sides. 8. Place a half of the potatoes on the bottom of pan, then the chicken, then the avocado and top with rest of potatoes. 9. Decorate with cilantro, sliced hard boiled eggs and black olives. 10. Cover with plastic wrap and chill for at least an hour. 11. Carefully remove sides of pan, then slice and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
