Chicken, Squash And Chickpea Salad With Tahini Dressing

• 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

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 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.
2. 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,
3. 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.

butternut squash, olive oil, kosher salt, chicken breasts, tahini, lemon juice, oregano, hearts, chickpeas, pita chips, chives

Taken from www.epicurious.com/recipes/member/views/chicken-squash-and-chickpea-salad-with-tahini-dressing-52811971 (may not work)