4 chicken breast halves
2 cups salad dressing
3 teaspoons prepared Dijon-style mustard
2 tablespoons lemon juice
1/4 teaspoon pepper
1 teaspoon paprika
1 cup water
2 tablespoons vegetable oil
1 cup chopped onion
1 cup diced celery
1 cup shredded mozzarella cheese
1 cup mayonnaise
salt and pepper to taste
3 cups shredded mozzarella cheese
1 (11 ounce) can whole kernel corn
Place chicken in a large resealable plastic bag; remove bag, and place in salad bowl. Pour dressing over chicken, and toss to coat.
In a small bowl, combine dressing, lemon juice, pepper, paprika, water, oil, onion and celery. Stir fry until chicken is cooked through, about 3 minutes.
Remove chicken from salad bowl and dice into pieces. Lay chicken mixture in large resealable plastic bag, and freeze.
Stir chicken into salad with chicken and vegetables and toss to coat. Cover, and refrigerate at least 3 hours.