Cajun Chicken Salad Spiced Pecans

3/4 cup pecan halves
2 teaspoons vegetable oil
1 tablespoon sugar
1 1/2 teaspoons Pantry Cajun Herb Seasoning Mix

Salad
1 small yellow summer squash, scored, sliced and cut in half
1 small green bell pepper, seeded, cut into rings and quartered
1 cup cherry tomato halves
1 package (10 ounces) mixed salad greens with romaine and leaf lettuce
4 boneless, skinless chicken breast halves (4-6 ounces each)
1 tablespoon vegetable oil
4 teaspoons Pantry Cajun Herb Seasoning Mix
3/4 cup ranch salad dressing

Preheat oven to 350?F. For spiced pecans, toss pecans with oil in Small Batter Bowl. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of Small Bar Pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan. Prepare grill for direct cooking over medium coals. Meanwhile, for salad, score summer squash lengthwise using Lemon Zester/Scorer. Slice squash using Ultimate Slice & Grate fitted with v-shaped blade; cut slices in half. Cut bell pepper into rings; cut rings into quarters. Cut cherry tomatoes in half. Toss vegetables with greens; refrigerate until ready to serve. Rinse chicken; pat dry with paper towels. Brush with oil using Pastry Brush. Rub with seasoning mix. Place chicken on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally using Barbecue Tongs. Remove chicken from grill. Cut chicken crosswise into slices on Cutting Board using Carving Set. Arrange chicken over salad on Oval Platter. Sprinkle with spiced pecans. Serve salad using Large Serving Tongs; drizzle with dressing