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A Chicky Booby a Day Helps Keep the Fat Rolls Away

By Lavender April 7, 2011

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People always ask me how I maintain my man-girlish figure. In addition to countless hours flying on a big box at The Firm, I try to eat pretty healthily, too. One of my secrets is to make meals for the week in advance, so I don’t end up eating whatever fat-laden fast food ends up at my fingertips.

Chicky boobies are a staple in my boudoir pantry, and chicky booby salad is one of my favorites. Here’s my brand-new basic recipe. It’s meant to make enough lunches for a week for two people. If that’s too much, just halve it.

First, to poach the chicken breasts, you’ll need:

2 3 lb. bags of frozen boneless, skinless chicken breasts

1 heaping tbsp. of Better Than Bouillon Chicken Base

1 tsp. Lea & Perrins Worcestershire Sauce

1/2 tsp. Kitchen Bouquet Browning & Seasoning Sauce

Add Better Than Bouillon, Worchestershire, and Kitchen Bouquet to stockpot. Add chicken breasts. Add just enough water to cover chicken. Bring to a boil. Lower heat, and simmer for 20 to 30 minutes, or until chicken is cooked through. Remove from heat. Reserve at least a cup of the liquid (pour through a sieve to remove bits of fat). Remove chicken, and dice. Set aside.

Next, to prepare the dressing, you’ll need:

1 heaping c. of mayonnaise (I prefer the kind made with olive oil)

Liquid from poached chicken

2 tsp. salt

Freshly ground black pepper, to taste

1 scant tsp. dry poultry seasoning (or your favorite spices for chicken)

3 cloves garlic, minced

Combine mayo, salt, pepper, garlic, and poultry seasoning in a large mixing bowl. With a whisk, slowly incorporate the reserved liquid into the mayo mixture. Add enough liquid until the mixture has the consistency of a thin pancake batter—runny, but not watery.

Finally, to assemble the salad, you’ll need:

2 bunches green onions, diced

1/2 jalapeño, diced

Poached chicken, diced

Dressing

In the large mixing bowl that already has the dressing in it, fold in onions, jalapeño, and diced chicken. Mix until everything is thoroughly coated. Serve on a bed of lettuce or fresh greens with sliced tomatoes and cucumber. Enjoy!

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