Memorial Day Weekending

You know, the nice thing about weekends when you're a stay at home mom is there's no end-of-the-weekend dread.

We had a great kickoff to the summer. Started out with some pool and sprinkler action in the backyard.

Interesting flag placement, boys.

We spent a sunny Sunday out at my parents' cabin.

I distinctly remember making all-American fried chicken for last year's Memorial Day meal. This year? Kind of the opposite- saaaaaalad. But don't hate me on this one. It's saaaaaaalad because it's super easy to put together and healthy and delicious.

Asian Chicken Salad Serves 4
-1 lb skinless boneless chicken breasts, pounded to 1" thick
-1 bottle Asian salad dressing
-1 bag broccoli slaw
-1 red bell pepper, seeded and diced
-1 small sweet onion, thinly sliced
-1 tomato, diced

See? So simple. First put the chicken in a resealable bag with half the dressing. Let marinade for at least 30 minutes, up to 24 hours (in the fridge). When ready to bake, preheat oven to 350 degrees. Pour chicken + marinade into a baking dish, cover with foil, and bake for ~30 minutes, flipping chicken halfway through. Chicken is done when internal temp reaches at least 165 degrees. Let cool on a cutting board and dice up when cool enough to handle.

While chicken cools, assemble your salads- broccoli slaw, topped with veggies, diced chicken, and leftover Asian dressing.

I dig this because it's a very different texture than lettuce- crunchier, more substantial.

I mean, it's no fried chicken, but Asian chicken salad might have to be our new Memorial Day go-to.