Lemony Chicken Fruit Salad

• 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
• 14 cup granulated sugar
• 1 teaspoon salt
• 12 cup lemon juice
• 2 egg yolks, lightly beaten
• 12 cup heavy whipping cream
• 12 cup slivered almonds, toasted

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.

pineapple chunks, red apple, chicken breasts, grape, unsalted butter, allpurpose, sugar, salt, lemon juice, egg yolks, heavy whipping cream, slivered almonds

Taken from www.food.com/recipe/lemony-chicken-fruit-salad-364965 (may not work)