Lemony Chicken Fruit Salad

13 ingredients
4 steps

Ingredients

  • 2 cans (8 ounces each) pineapple chunks
  • 1 medium apple, diced
  • 3 cups cubed cooked chicken
  • 1 cup seedless grapes, halved
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup lemon juice
  • 2 egg yolks, lightly beaten
  • 1/2 cup heavy whipping cream
  • Lettuce leaves
  • 1/2 cup slivered almonds, toasted

Directions

  1. 1
    Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate.
  2. 2
    In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes.
  3. 3
    Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour.
  4. 4
    Serve in a lettuce-lined bowl. Sprinkle with almonds.

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