This recipe is liked by 0 person(s). |
Chicken, Squash, and Chickpea Salad With Tahini Dressing
Nb persons: 4
Yield:
Preparation time:
Total time: 35m
Source:
Chicken, Squash, and Chickpea Salad With Tahini Dressing | |
Serves 4 Hands-on Time: 15m Ingredients | |
1 medium | butternut squash, (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces |
4 tablespoons | olive oil |
kosher salt | |
black pepper | |
2 6-ounce | boneless, skinless chicken breasts |
1/3 cup | tahini, (sesame seed paste) |
2 tablespoons | fresh lemon juice |
1 teaspoon | dried oregano |
12 ounces | romaine hearts, cut into strips (about 9 cups) |
1 15.5-ounce can | chickpeas, rinsed |
1 cup | pita chips, broken |
2 tablespoons | chopped fresh chives |
Directions
1. Heat oven to 425° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.
2. Meanwhile, place the chicken on a second rimmed baking sheet and coat it with 1 tablespoon of the remaining oil; season with ¼ teaspoon each salt and pepper. Roast on the top rack until cooked through, 15 to 20 minutes. Let cool slightly, then slice.
3. Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chicken, chickpeas, pita chips, and chives. Serve with the dressing.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe