The Michigan Chicken Salad
Ingredients:
- This requires at least 3 people, two of them males.
- 1 lb chicken breast
- salt, pepper,garlic, lemon, and olive oil
- 1 onion
- 1 small bag of croutons (8 oz)
- 1/4 lb Traverse City cherries
- Lube optional
Take one chicken breast, season with salt, pepper, and garlic. Cut up chicken breast into one inch squares. Heat up a pan with a squirt of olive oil and some onions for about 5 minutes. Cook chicken for approximately 15 - 20 minutes.
One person positions themselves using a wall, or support structure of some kind, upside down with their anus in the air and fully exposed. Place fully cooked chicken pieces into the exposed anus. Add some Traverse City cherries, a squirt of lemon, and some croutons.
At least 2 other males then take turns masturbating into the anus of the upside down person. Let rest for 10 minutes.
Remove the contents from the anus and place in salad bowl, add salt and pepper to taste.
Serves 10.
- This requires at least 3 people, two of them males.
- 1 lb chicken breast
- salt, pepper,garlic, lemon, and olive oil
- 1 onion
- 1 small bag of croutons (8 oz)
- 1/4 lb Traverse City cherries
- Lube optional
Take one chicken breast, season with salt, pepper, and garlic. Cut up chicken breast into one inch squares. Heat up a pan with a squirt of olive oil and some onions for about 5 minutes. Cook chicken for approximately 15 - 20 minutes.
One person positions themselves using a wall, or support structure of some kind, upside down with their anus in the air and fully exposed. Place fully cooked chicken pieces into the exposed anus. Add some Traverse City cherries, a squirt of lemon, and some croutons.
At least 2 other males then take turns masturbating into the anus of the upside down person. Let rest for 10 minutes.
Remove the contents from the anus and place in salad bowl, add salt and pepper to taste.
Serves 10.
They served The Michigan Chicken Salad at the barbecue today. Everyone loved it, although it was a bit too salty.
The Michigan Chicken Salad by Nutzen YerMouf June 8, 2017
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