Chicken, Squash, and Chickpea Salad With Tahini Dressing

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

 

 

The fresh, crisp romaine contrasts nicely with the tender roasted squash and warm chicken.

Get the recipe for Chicken, Squash, and Chickpea Salad With Tahini Dressing.
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Serves 4
preparation
15
minutes
cooking
35
minutes

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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