• Soyfoodscouncil

Buffalo Chicken Salad

Ingredients 8 oz boneless chicken breast, medium diced

8 oz firm tofu, medium diced

6 oz buttermilk

3 oz hot sauce

2 tablespoons brown sugar

1 oz lemon juice

2 cup corn starch

1 tablespoon salt

1 tablespoon white pepper, ground

1 teaspoon cayenne pepper

4 oz hot sauce

4 oz mayonnaise

4 oz bleu cheese, crumbled3

cup bowtie pasta, cooked

½ each red onion, julienne

1 each celery stalk, finely julienne

1 tablespoon parsley, finely chopped

Salt and pepper to taste


Instructions Marinate the chicken and tofu for about one hour or overnight in the buttermilk, hot sauce, brown sugar, and lemon juice.Remove the chicken and tofu from the marinade and drain well.Dredge the chicken and tofu separately in the cornstarch.Fry separately in 350 degree fryer until golden brown.Mix the pasta with the chicken, tofu, bleu cheese, mayonnaise, hot sauce, red onion, celery and parsley.Season to taste.


Notes Servings: 3

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