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Chicken, Squash, and Chickpea Salad With Tahini Dressing

Chicken, Squash, and Chickpea Salad With Tahini Dressing
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2012

Nutritional Information

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

Quick Tip

Water from faucet filling a glass
Tahini can vary in thickness, depending on the brand. Don’t be afraid to add a little more or less water than the recipe calls for to get the consistency of the dressing to your liking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.