Buffalo Chicken Pasta Salad

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 cups corn starch
3 cups bowtie pasta, cooked
4 oz. mayonnaise
4 oz. hot sauce
½ red onion, julienne
1 each celery stalk, finely julienne
1 tablespoon parsley, finely chopped
1 teaspoon cayenne pepper
Salt and pepper to taste

  1. Marinate the chicken and tofu for about one hour or overnight in the buttermilk, hot sauce, brown sugar, and lemon juice.
  2. Remove the chicken and tofu from the marinade and drain well.
  3. Dredge the chicken and tofu separately in the cornstarch.
  4. Fry separately in 350˚F fryer, or heat in a skillet on medium heat with a small amount of soybean oil, until golden brown.
  5. Mix the pasta with the chicken, tofu, mayonnaise, hot sauce, red onion, celery, and parsley.
  6. Season to taste.

Makes 3 servings

Nutritional information: Calories 581; Total Fat 15.5 g (7.3 g sat fat);Cholesterol 73 mg; Sodium 1815 mg; Total Carbs 83.7 g; Protein 29.3 g; Fiber 1.4 g

The Soyfoods Council, TheSoyfoodsCouncil.com