I washed the green beans and let them dry in a colander. Meanwhile I put 1 TBSP of olive oil in the bottom of my paella pan. I tossed the green beans on top and spread them around with my finger, swirling them in the oil so they were completely covered. I poured about 1 tsp of kosher salt into my hand and sprinkled it directly on the beans. I put the pan in the oven on Broil.
For the chicken salad, I took about 4 oz of chicken (I had pulled this off the bone of a chicken I stewed for soup over the weekend) and cut it up into chunks about the size of a grape. I added 10 grapes, 5 pecans cut in half and about 1/3 of an apple cut into similar sized chunks. I took one green onion and chopped it up small and added that. Then I put 2 tbsp o mayo, a tsp of mustard and the juice from half a lemon together with some dry tarragon and mixed together to dress the salad. I heated two romaine leaves in the microwave for 20 seconds to make them tender enough to roll without cracking, but still crispy enough to taste good. I put the lettuce on the plate, cutting a notch down the length of the stem so it rolls more easily, dished the salad in the middle and rolled it up like a burrito before eating. It was messy, but delicious and so fresh tasting this time of year.