Chicken spiedini

• 1 tablespoon finely chopped fresh parsley 
• 1 tablespoon finely chopped fresh oregano 
• 1¹⁄2 teaspoons finely chopped fresh rosemary 
• 1¹⁄2 teaspoons finely chopped fresh thyme 
• ¹⁄2 cup balsamic vinegar 
• 2 boneless and skinless chicken breast halves, about 6 ounces each, cut into 12 chunks about 1 inch square 
• 1 teaspoon Grill Seasoning
• 18 grape tomatoes, cut in halves lengthwise 
• 12 cubes (1 inch) crusty rustic Italian bread 
• 8 long wooden skewers, soaked in cold water for at least 30 minutes, drained 
• 2 tablespoons extra-virgin olive oil 
• 3 cups baby arugula 
• 3 tablespoons Balsamic Vinaigrette 
• ¹⁄4 cup shredded ricotta salata (use the large holes on a box shredder)

Preparation:

Prepare an outdoor grill for direct cooking with medium heat. To make the herb mix, combine all of the ingredients in a  small bowl. Bring the vinegar to a boil in a small saucepan over high heat. Boil until reduced to 2 tablespoons, about 5 minutes. Transfer the reduction to a bowl and let cool. If the vinegar solidifies, stir in a little water to thin it slightly. Season the chicken with the grill seasoning. On each skewer, spear 2 bread cubes, 2 chicken pieces, and 3 tomatoes, alternating the pieces so the bread and chicken are next to each other. Brush the food on the skewers with the oil and sprinkle with the herb mix. Let stand at room temperature while the grill heats. Brush the cooking grate clean. Lightly oil the grate. Put the skewers on the grill. Cook, with the lid closed as much as possible, turning occasionally, until the chicken feels firm when pressed with a finger and the bread is toasted, about 6 minutes. Remove from the grill. Toss the arugula with the vinaigrette in a large bowl. Spread on a platter. Top with the skewers. Drizzle the balsamic reduction over the skewers and sprinkle with the ricotta salata. Serve immediately.