Grilled Pomegranate Chicken Salad Perfect for End of Summer Party

Back to school signs are everywhere this month, pushing the lazy days of summer aside, in trade for the busy schedules of yellow school buses and brown bag lunches.

As retailers edge us into cooler weather with racks of sweaters, jeans, and scarves, August heat reminds us there are still a few days left to sit and soak up a lingering summer day by the pool with our family and friends.

What better way to celebrate end-of-summer than with an outdoor grill party. With cold days ahead and hearty food on the horizon, the hot days of August are better suited for lighter fare. Spark up the grill, toss in the pool toys, and send out the invitations for one last summer fling.

To allow time to enjoy your friends and family, serve this easy light and delicious summer menu that can be prepared ahead of time and served when the chicken, corn and bread arrive hot off the grill.

On the menu-

--Grilled Pomegranate Chicken Salad

--Corn on the Cob

--Grilled Sourdough Bread

--Ice Cream Sundaes for dessert

--Pomegranate lemonade to drink ( ½ lemonade mixed with ½ pomegranate juice).

Grilled Pomegranate Chicken Salad Recipe

Four to six boneless chicken breasts or thighs with skin

1- 12 ounce bottle of Marzetti's Simply Dressed Pomegranate Salad Dressing

1- 8 ounce can mandarin oranges drained

1 sweet red bell pepper sliced in small matchstick strips

1 English cucumber thinly sliced

8 cups of chopped Romaine and Iceburg lettuce greens

2 TBL sliced raw almonds

½ cup thinly sliced red onion

Optional: sprinkle 1 tsp. pomegranate seeds over each serving for garnish

Serves up to 6

The morning of your party, chop and slice all vegetables and place in individual containers. Refrigerate until serving time.

To serve-

Grill chicken on medium high heat, basting each piece with 1/2 bottle of Marzetti's Simply Dressed Pomegranate Salad Dressing on each side (reserve the other ½ of the bottle for the salad). Baste each side at least twice.

Toss all salad ingredients together except the chicken. When chicken comes off the grill, let rest for 15 minutes and then slice and serve on top of salad. Drizzle Marzetti's Simply Dressed Pomegranate Salad Dressing over each serving using the reserved salad dressing.

Fifteen minutes before the chicken comes off the grill, move chicken to one side to allow room for the corn and bread. Brush corn with olive oil and roast on all sides until golden brown. Brush sourdough bread with melted butter and place butter side down on grill just until chard with grill marks. Remove from grill and serve.

I received this product for free and I was compensated for the article.