Chicken-and-Summer-Squash Kebabs
['1 orange, juiced, plus zest', '1 lemon, juiced, plus zest', '1 lime, juiced, plus zest', '2 teaspoons ground cumin', '2 teaspoons chili powder', '1/2 cup olive oil', '1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)', '1/4 cup balsamic vinegar', '1 red onion, halved, cut into 1-inch wedges', '2 large zucchini, halved, cut into eighths', '2 yellow squash, halved, cut into eighths', 'Coarsely ground black pepper', 'Vegetable oil cooking spray', '5 cups arugula (or other salad greens)', '2 cups cherry tomatoes', 'cut in half']
If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. 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. 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. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
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