Chicken, Squash, and Chickpea Salad With Tahini Dressing

Photo by Jonny Valiant



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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 518 calories
    • 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


  1. Check 1 medium butternut squash (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces
  2. Check 4tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2 6-ounce boneless, skinless chicken breasts
  5. Check 1/3cup tahini (sesame seed paste)
  6. Check 2tablespoons fresh lemon juice
  7. Check 1teaspoon dried oregano
  8. Check 12ounces romaine hearts, cut into strips (about 9 cups)
  9. Check 1 15.5-ounce can chickpeas, rinsed
  10. Check 1cup pita chips, broken
  11. Check 2tablespoons chopped fresh chives


  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.