Chicken Fruit Salad

 Chicken fruit salad

6 chicken breast halves, skinned

1½ cups water

1 (15 ounce) pineapple chunks, undrained

1 medium apple, unpeeled

1 cup seedless grapes, halved

1¼ cup mayonnaise

 Lettuce leaves

Place chicken and water in a Dutch oven; cover and cook for 15 to 20 minutes or until tender. Drain and remove chicken from bone; coarsely chop, and set aside. 

Drain pineapple, and reserve juice. Coarsely chop the apple; dip in pineapple, and reserved pineapple juice to prevent browning. Combine chicken, pineapple, apple, grapes, and mayonnaise; mix well. Cover and chill for 2 hours. Serve on lettuce leaves. Yield: 6 servings