1) Preheat oven to 350. For spiced pecans, toss pecans with oil in a small bowl. sprinkle with combined sugar and seasoning; toss until coated. Spread pecans in a single layer on a cookie sheet. Bake 10 minutes until lightly toasted. Remove from oven and cool.
2) Prepare grill. Meanwhile, for salad, score summer squash lengthwise. Slice squash, 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 serve.
3) Rinse chicken; pat dry with paper towels. Brush with oil; 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.
4) Remove chicken from grill. Cut chicken crosswise into slices. Arrange chicken over salad on a platter. Sprinkle with spiced pecans. Drizzle with dressing.