Chicken, Squash, and Chickpea Salad With Tahini Dressing

Chicken, Squash, and Chickpea Salad With Tahini Dressing
Jonny Valiant

 

 

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preparation
15
minutes
cooking
35
minutes
Serves 4

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

  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.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 518
  • Fat 28 g
  • Sat Fat 4 g
  • Cholesterol 47 mg
  • Sodium 752 mg
  • Protein 27 g
  • Carbohydrate 43 g
  • Sugar 7 g
  • Fiber 10 g
  • Iron 5 mg
  • Calcium 198 mg
What does this mean? See Nutrition 101.

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