Preheat oven to 350 degrees F. For the spiced pecans, toss the pecans with the oil in a small bowl. Sprinkle with combined sugar and 1-1/2 teaspoons of Cajun seasoning. Toss until coated. Spread pecans in a single layer on a baking sheet and bake 10 minutes or until lightly toasted. Remove from oven and cool in pan.

Prepare the grill for direct cooking over medium coals. Meanwhile, for the salad, score the summer sqash lengthwise, cut into slices and cut the slices in half. Cut the bell peppers into rings; cut the rings into quarters. Cut the cherry tomatoes in half. Toss the vegetables with the greens and refrigerate until ready to serve.

Rinse the chicken and pat dry with a paper towel. Rub with the oil and sprinkle with the 4 teaspoons of seasoning. Grill chicken, uncovered, 12-15 minutes or until no longer pink in the center.

Remove the chicken from the grill and either let cool or cut them while they are warm. Cut crosswise into slices and arrange over the salad. Sprinkle with spiced pecans. Ranch dressing is recommended with this salad.

Note: Apples are very good added to this salad, as are cucumber, carrots, cheese, etc. It''s the chicken and pecans that make it special. Try adding your favorite veges.