Lemony Chicken Fruit Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 (8 ounce) cans pineapple chunks
- 1 medium red apple, diced
- 3 cups cooked chicken breasts, cubed
- 1 cup green seedless grape, halved
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1⁄4 cup granulated sugar
- 1 teaspoon salt
- 1⁄2 cup lemon juice
- 2 egg yolks, lightly beaten
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup slivered almonds, toasted
directions
- Drain pineapple, RESERVING the juice, then set aside the pineapple & 1/2 cup of the juice.
- Toss remaining juice with the diced apple, then drain.
- In a large bowl, combine chicken, grapes, pineapple & apple, then cover & refrigerate.
- In a saucepan, melt butter, then stir in flour, sugar & salt until smooth.
- Gradually add lemon juice & reserved pineapple juice, then bring to a boil, boiling & stirring for 2 minutes, before reducine heat.
- Add to & blend a small amount of hot juice with egg yolks, before returning this yolk mixture to the saucepan.
- Bring to a gentle boil, then cook & stir for 2 minutes, before removing from heat & chilling for 10-15 minutes.
- Beat cream until stiff peaks form, then fold into cooled dressing.
- Pour over chicken & fruit mixture, stirring gently to coat.
- Chill for 1 hour before sprinkling with almonds & serving.
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