Chicken, Squash, and Chickpea Salad With Tahini Dressing
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 medium | butternut squash, (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces |
| 4 tablespoons | olive oil |
| kosher salt and 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
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.
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.
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.
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