Lemony Chicken Fruit Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.) I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different. -Johnece Stuard, Mansfield, Texas 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 king arthur unbleached 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. 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. 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. Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour.
4. Serve in a lettuce-lined bowl. Sprinkle with almonds. Yield: 6-8 servings.
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