Lemony Chicken Fruit Salad Recipe

Name: Lemony Chicken Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ cup granulated sugar; 1 teaspoon salt; ½ cup lemon juice; 2 egg yolks, lightly beaten; ½ cup heavy whipping cream; ½ cup slivered almonds, toasted

Servings: persons

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
¼ cup granulated sugar
1 teaspoon salt
½ cup lemon juice
2 egg yolks, lightly beaten
½ cup heavy whipping cream
½ 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.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (8 ounce) cans pineapple chunks, 1 medium red apple, diced, 3 cups cooked chicken breasts, cubed, 1 cup green seedless grape, halved, and more.

Yes, Lemony Chicken Fruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemony Chicken Fruit Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions