Lemony Chicken Fruit Salad

Yet another recipe that was found in Taste of Home Best Ever Chicken Cookbook 2009. Preparation time does not include time needed to cook & cube the chicken, & it doesn't include the time needed for the salad to chill..

• Ready In: 20 mins
• 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

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.