|3/4||cup pecan halves|
|2||teaspoons vegetable oil|
|1 1/2||teaspoons Pantry Cajun Herb Seasoning Mix|
|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|
|Bountiful Bread Bowl (optional)|
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.