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Lemony Chicken Fruit Salad

 Lemony Chicken Fruit Salad
Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.) I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different. -
6-8 ServingsPrep: 30 min. + chilling


  • 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


  • 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.

2 of 2

Lemony Chicken Fruit Salad (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 320 calories, 19 g fat (8 g saturated fat), 132 mg cholesterol, 394 mg sodium, 21 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.