LEMON-CHICKEN-FRUIT SALAD

2 cans (8-oz each) pineapple chunks in their own juice

1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tbsp butter
3 tbsp white whole-wheat flour
1/4 cup Splenda granulated
1 tsp salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Drain pineapple, reserve juice.
Set aside the pineapple and 1/2 cup of the juice.  Toss the apple with the remaining juice, drain.

In a large bowl, combine the chicken, grapes, pineapple, and apple; cover and refrigerate.

In a saucepan, melt the butter; stir in flour, Splenda, and salt until smooth.  Gradually add the lemon juice and the 1/2 cup of pineapple juice; bring to a boil and cook, stirring, for 2 minutes.  Reduce the heat and add a small amount to the egg yolks, stirring until smooth; return to the pan.  Bring mixture to a gentle boil and cook, stirring, 2 minutes.  Remove from the heat and chill 10-15 minutes.

Beat whipping cream until stiff peaks form, fold into the cooled dressing.  Pour dressing over the chicken mixture and stir gently to coat.

Chill salad for at least 1 hour.

Place salad in a lettuce-lined bowl to serve.  Sprinkle with the slivered almonds.

My version of an old Taste of Home Recipe.