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Lemony Chicken Fruit Salad

  • 20minutes
  • 339calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (8 ounce) cans pineapple chunks

  2. 1 medium red apple , diced

  3. 3 cups cooked chicken breasts, cubed

  4. 1 cup green seedless grape , halved

  5. 3 tablespoons unsalted butter

  6. 3 tablespoons all-purpose flour

  7. 1/4 cup granulated sugar

  8. 1 teaspoon salt

  9. 1/2 cup lemon juice

  10. 2 egg yolks, lightly beaten

  11. 1/2 cup heavy whipping cream

  12. 1/2 cup slivered almond, toasted

Instructions Jump to Ingredients ↑

  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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