Lemony Chicken Fruit Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Preparation time does not include time needed to cook & cube the chicken, & it doesn't include the time needed for the salad to chill.. 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:
1. Drain pineapple, RESERVING the juice, then set aside the pineapple & 1/2 cup of the juice.
2. Toss remaining juice with the diced apple, then drain.
3. In a large bowl, combine chicken, grapes, pineapple & apple, then cover & refrigerate.
4. In a saucepan, melt butter, then stir in flour, sugar & salt until smooth.
5. Gradually add lemon juice & reserved pineapple juice, then bring to a boil, boiling & stirring for 2 minutes, before reducine heat.
6. Add to & blend a small amount of hot juice with egg yolks, before returning this yolk mixture to the saucepan.
7. Bring to a gentle boil, then cook & stir for 2 minutes, before removing from heat & chilling for 10-15 minutes.
8. Beat cream until stiff peaks form, then fold into cooled dressing.
9. Pour over chicken & fruit mixture, stirring gently to coat.
10. Chill for 1 hour before sprinkling with almonds & serving.
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