I love all cheeses, Gouda, but I'd have to say you are my cheese soulmate.
I love how you taste. I love how you sound when I say your name. And I love that the Danes, and some of my relatives pronounce you as it should be... "how-da."
Gouda is named after the Dutch city of Gouda, not because it was made there, but has been traditionally traded there. And people have been enjoying Gouda since it was first made back in 1184... one of the oldest recorded cheeses in the world still made today!
I've never made a chicken salad, which is pretty unusual for a food blogger, let alone someone who loves it probably more than pasta or potato salad.
So, I set out to create my version of the perfect low-carb chicken salad. And this one has all my favorite flavors... seriously, you won't even miss the baguette or croissant.
This week, I've been trying to not only focus on healthier dinners, but also on lunches that don't take a lot of time or money. And this one didn't disappoint.
The caramel-like, creamy flavor of the Gouda complimented the crunch from the celery and pop from the peas. The red grapes added a lovely sweet surprise every few bites. And by reducing the mayonnaise by half and adding in some Greek Yogurt, it became a lunch option that won't weigh you down.
And don't forget the fresh dill, another favorite Scandinavian ingredient. Fresh dill is one of my very favorite herbs, and adds a freshness... reminding of a dill pickle, without the sharp acidic bite.
A hearty, wholesome lunch on it's own. Or try it as a dip with cut up raw veggies... yum! Want a little more heat? Add some crushed red pepper flakes, or a few dashes of your favorite hot sauce. Want more crunch? Some slivered almonds would be lovely in this, too!
Smoked Gouda and Dill Fruited Chicken Salad
1 rotisserie chicken, shredded (no skin)
1/3 c. frozen peas, cooked according to package and cooled
1 celery stalk, chopped
2 green onions, chopped
1/2 cup red grapes, cut in half
2-3 ounces smoked Gouda cheese, cut in small cubes
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 tablespoons fresh dill, chopped
Salt and pepper to taste
Make sure the chicken and peas are fully cooled, and then mix up all the ingredients. Best cold, and even better the next day!