Lemony chicken fruit salad is good for women’s luncheons and covered-plate meals since it’s so different. From Johnece Stuard of 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 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

Method 

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.

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.

Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour.

Serve in a lettuce-lined bowl. Sprinkle with almonds. Yield: 6-8 servings.