Wash and dry all produce. Preheat the oven to 400 degrees. Soak the skewers in water. Cut the potatoes into large wedges like steak fries. Toss the potato wedges on a baking sheet with 2 Tablespoons oil and a pinch of salt and pepper. Place in the oven for 25 minutes, turning once, until golden brown.

In a medium bowl, stir together the mustard and honey. Set 1/4 of the mixture aside in a small bowl. Cut the chicken into bite-sized pieces, and toss into the medium bowl with the marinade. Season generously with salt and pepper. TIP: If you have the time, marinate the chicken, covered, for up to 24 hours in the fridge.

Prep the salad: Trim and thinly slice the lettuce. Core, seed, and dice the tomatoes. Place them into a large bowl.

Thread the chicken onto skewers. Place the skewers onto a lightly oiled baking sheet. Bake 10-15 minutes, until cooked through. Remove the potato wedges from the oven, then heat broiler to high (or oven to 500 degrees). Broil the skewers another 3-5 minutes, until slightly charred.

Finish and plate: Toss the salad with a drizzle of oil. Season with salt and pepper. Serve the chicken skewers on a bed of salad with the potato wedges on the side. Drizzle the reserved marinade over the chicken skewers, and serve with the sour cream for dipping. Enjoy!