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1
Put the chicken breast in a medium saucepan of boiling water, reduce the heat to low and simmer until cooked through, about 25 minutes.
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2
Transfer the chicken breast to a bowl and let rest for 15 minutes.
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3
Meanwhile, in a large saucepan, cover the potatoes with water and bring to a boil.
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4
Salt the water and simmer over moderately high heat until tender, about 25 minutes.
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5
In a small saucepan, cover the yellow pepper and jalapeno with water and bring to a boil.
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6
Simmer over moderately high heat until tender, about 8 minutes.
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7
Drain and transfer to a blender.
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8
Add the lime juice and puree.
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9
When the potatoes are done, drain in a colander, then return to the saucepan.
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10
Shake the potatoes over high heat for about 15 seconds to dry them out.
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11
Using a potato masher, mash the potatoes well, then mash in the olive oil.
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12
Stir in the pepper puree and season with salt and pepper.
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13
Discard the skin and bones from the chicken.
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14
Cut the chicken into 1/4-inch pieces and transfer to a bowl.
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15
Stir in the mayonnaise, celery and red onion and season with salt and pepper.
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16
Line an 8-inch springform pan with plastic wrap.
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17
Spread half of the mashed potatoes in the bottom and partway up the side of the pan.
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18
Spread the chicken salad over the potatoes.
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19
Spread the remaining potatoes over the chicken and smooth the top.
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20
Cover with plastic wrap and refrigerate until lightly chilled, about 1 hour.
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21
Carefully remove the ring from the pan and peel back the plastic wrap.
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22
Using 2 wide spatulas, transfer the cake to a serving plate.
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23
Smooth the side if necessary.
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24
Garnish the cake with the sliced avocado in a fan shape.
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25
Sprinkle the olives, cheese and sprouts over the top.
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26
Using a sharp knife, cut the cake into wedges and serve.
