Peruvian Causa Rellena

• 5 lb Yukon Gold potatoes, cut in half, cooked and peeled
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons Peruvian yellow chiles (aji amarillo), cooked, mashed
• 2 cups shredded cooked chicken breast
• 1/2 cup frozen sweet peas, cooked
• 2 medium carrots, peeled, finely chopped, cooked slightly (about 3/4 cup)
• 2 tablespoons finely chopped red onion
• 2 tablespoons mayonnaise

Garnish

• 1 tablespoon chopped fresh parsley
• 1/2 cup kalamata olives
• 2 hard-cooked eggs, peeled, cut into wedges
• Bibb lettuce leaves