Chicken-and-Summer-Squash Kebabs

Ingredients

• 5 cups arugula (or other salad greens)
• 0.3 cup balsamic vinegar 
• 2 cups cherry tomatoes cut in half
• 2 teaspoons chili powder 
• 2 teaspoons ground cumin 
• 4 servings coarsely ground pepper black
• 1  juice of lemon juiced
• 1  juice of lime juiced
• 1  juice of orange juiced
• 0.5 cup olive oil 
• 1  onion red halved cut into 1-inch wedges
• 1.5 pounds chicken breasts boneless skinless cut into 1 1/2-inch chunks (16 pieces)
• 2  baby squash yellow halved cut into eighths
• 2 large zucchini halved cut into eighths

Equipment

• bowl
• whisk
• plastic wrap
• grill
• skewers
• metal skewers
• wooden skewers

Directions

1. If using wooden skewers, soak in water at least 20 minutes.
2. Whisk first 5 ingredients and 1/4 cup oil in a bowl.
3. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray.
4. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture.
5. Add salt and pepper. Divide greens among 4 plates.
6. Place 2 kebabs on each plate.
7. Garnish with tomatoes and serve immediately.
8. Self