1 head of romaine lettuce
small bottle of Dijon mustard
small bottle of red wine vinegar
2 chicken breast
1 package of cherry tomatoes
Combine 2 tablespoons of Dijon, 2 teaspoons of granulated garlic, 1 tablespoon of red wine vinegar, 2 teaspoons of granulated onion, and one tablespoon of chopped parsley in a bowl and set aside.
Boil the chicken breast in water and a pinch of salt for 10 minutes or until the chicken reaches an internal temp of 165.
Rinse and large dice the romaine lettuce
Rinse cherry tomatoes
Chop chicken breast into large dice
Now toss the chicken in the marinade and let refrigerate for at least an hour.
Take chicken out of fridge skewer a piece of chicken then lettuce and a tomato then repeat ending with a piece of chicken. Pour remaining marinade over skewers.