1. 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.
2. 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.
3. 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.
4. 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.

Yield: 4 servings

Nutrients per serving: Calories 520, Total Fat 39 g, Saturated Fat 4.5 g, Cholesterol 85 mg, Carbohydrate 15 g, Protein 32 g, Sodium 570 mg, Fiber 5 g

Cook's Tips: On hot summer days, conserve energy and keep your ditchen cool by using a toaster oven to prepare the spiced pecans. Bake at 350°F for 8 minutes. The Small Bar Pan is a convenient size for all your small-scale cooking in any toaster oven.

The chicken can also be prepared using the Professional Grill Pan. Heat pan over medium-high heat 5 minutes. Prepare chicken as directed in Step 3. Place chicken in pan. Cook 5-7 minutes; turn using Nylon Tongs. Continue cooking 5-7 minutes or until chicken is no longer pink in the center.