We LOVE Pampered Chef in our house. Including the recipes -- and this one is a dandy. We can tolerate some spice, but don't like it to detract from the overall experience, and, in spite of so much cajun spicing going in, we haven't found it to be terribly spicy. . . For a shortcut, I recommend just making the meat and the nuts, and buying a pre-made salad from the grocery store.
Preheat oven to 350*F. For spiced pecans, toss pecans with oil. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of small 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, thin slice summer squash. Combine vegetables with greens; refrigerate until ready to serve.
Rinse chicken; pat dry with paper towels. Brush oil on chicken. 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.
Remove chicken from grill. Cut chicken crosswise into slices. Arrange chicken over salad. Sprinkle with pecans. Serve salad; drizzle with dressing.