Lemony Chicken Fruit Salad

• 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

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.

pineapple, apple, chicken, seedless grapes, butter, allpurpose, sugar, salt, lemon juice, egg yolks, heavy whipping cream, slivered almonds

Taken from www.tasteofhome.com/recipes/lemony-chicken-fruit-salad/ (may not work)