Boil the peeled yellow potato and mash with a splash of oil to make a puree, set aside.
Boil the chicken, once cold, shred or cut finely and mix with the brunoise-cut celery, BBQ sauce and mayonnaise (reserve two tablespoons of the mayonnaise and BBQ mix for plating).
Add salt, pepper, cilantro, and a previously blanched and processed yellow pepper.
Assemble the cause: in a round mold place a layer of puree, then tomato without skin or pulp cut into slices, avocado wedges, the chicken mixture, and finish with a new layer of puree.
For the Peruvian sauce: Mix half a red onion cut into brunoise, a yellow chili into strips, and season with lemon juice, salt, pepper, and cilantro.
To serve the cause with a lettuce leaf, cover with a little mayonnaise mixed with celery, add a grated hard-boiled egg on top, and a little Peruvian sauce on the plate.
