Sometimes you just want to put green beans in everything, you know?
This here is a little ditty to whip up around lunch time cause it’s quick and substantial. It has a nice crunch from green beans and almonds and a slightly different feel with cream cheese as the stick-together ingredient instead of mayo. Scallions or chives add an extra freshness, and salt and pepper finish the deal up simple and right. You can probably even find all these treasures in the dining hall!
I put this delightful mixture on a croissant because that’s my personal moral stance on chicken salad, but you probably won’t go to chicken salad hell if you use a bagel, roll or other bread product. I’m not ordained in the chicken salad church though, so you may want to consult an official source.
Now check out this mondo croissant. Whoa. I list one or two croissants in the recipe in case your neighborhood bakery doesn’t quite have their act together yet. A Yelp review should do the trick. “We want bigger croissants!” But use four stars to show you still appreciate them besides that one thing. It’s democracy. Go forth.
Jen Cantin graduated from Clark University in 2011 with a degree in English and Journalism as well as student loans just like you hear about on the news! She shares other (a)musings at Deep Fried Epiphany and dedicates this post to the theme song of The Boondocks. “Chop, chop, chop, judo flip.”
Quick Green Bean Chicken Salad Croissant
Makes 1-2 sandwiches
Basically you’re looking for a handful of chopped chicken and a handful of chopped green beans. Don’t get too caught up on the measurements.
2 ounces cream cheese, softened
2 tablespoons sliced almonds
2 tablespoons chopped scallions or chives
1/2 cup blanched, roughly chopped green beans
1/2 cup cooked, roughly chopped chicken
Salt and pepper to taste
One large croissant or two small croissants sliced in half lengthwise
Put first five ingredients in a small bowl and stir to combine. Season with salt and pepper to taste. Place filling in croissant(s). Donezo.