Ingredients
1 medium butternut squash (about 2 lbs) peeled, seeded, and cut into 1-inch pieces
4 TBL olive oil
kosher salt, and black pepper
2 6 oz boneless, skinless chicken breasts
1/3 cup tahini (sesame seed paste)
2 TBL lemon juice
1 tsp dried oregano
12 oz romaine hearts, cut into strips (about 9 cups)
1 15.5 ounce can chickpeas, rinsed
1 cup pita chips, broken
2 TBL fresh chives
Preparation
Heat oven to 425 F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 TBL of the oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on the bottom rack, tossing once, until tender, 25-30 minutes.
Meanwhile, place the chicken on a second rimmed baking sheet and coat it with 1 TBLS of the remaining oil, season with 1/4 teaspoon of the remaining oil’ season with 1/4 teaspoon each salt and pepper. Roast on top rack until cooked through, 15-20 minutes. Let cool slightly, then slice,
Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining TBL oil, 1/3 cup water, and 1/4 tsp of salt and pepper. Divide lettuce among plates, top with squash, chicken, chickpeas, pita chips, and chives. Serve with the dressing.
