1 (10.75 ounce) can condensed tomato soup
1 cup water
1/2 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon crushed red pepper
1 clove garlic, minced
2 teaspoons dried basil
1 (12 ounce) can whole peeled cooked chicken, undrained
1 cup shredded lettuce
salt to taste
1/2 cup shredded mozzarella cheese
Place chicken and veggies into a medium bowl. Cover and refrigerate for 30 minutes, turning occasionally.
Unwrap the foil and peel and cut the skin off. Rub the skin and inner portions of chicken, potato, celery, garlic, basil, chicken, lettuce, salt and cheese into a large bowl. Cover and refrigerate for 30 minutes. Remove foil and place salad serving in bowl, along side other items.