#header-inner {background-position: center !important; width: 100% !important;}

Thursday, December 20, 2012

Chicken, Squash, and Chickpea Salad with Tahini Dressing

Pin It
Looks can be deceiving, especially when it comes to this recipe. First of all, the picture above? No tahini dressing. It was supposed to have tahini dressing, but when I went to make the dressing, my tahini was mysteriously missing. I'm guessing it was lost during the dying fridge incident last month. I've still posted the original recipe below, because I think the tahini dressing would be excellent on this, but we quickly whipped up a homemade balsamic vinaigrette.
Furthermore, I totally forgot to add the broken pita chips before I took the picture. We did eat these salads with copious amounts of pita chips. Does anyone else have zero self control around pita chips? I find the crunchy saltiness irresistible! 
And finally, looks are deceiving because the salads we actually ate were much larger than this. I took the photograph on a salad sized plate, wanting to snap a picture before winter's darkness settled in. When we actually ate dinner a few hours later, we pulled out the large dinner plates! This was a great main dish salad, with a variety of tastes and textures that married nicely in the tahini (err, balsamic) dressing. I roasted the squash and cooked the chicken a day ahead of time so all we had to do was assemble and eat the following day. This would also be a great salad to bring to lunch--make the chicken and squash at the beginning of the week and pack a few different salads to 'grab and go' each morning!

One Year Ago: Oatmeal Cheesecake Cranberry Bars
Two Years Ago: Rocky Road Fudge
Three Years Ago: Candy Cane Cookies
*all three are perfect last-minute holiday recipes!

Chicken, Squash, and Chickpea Salad with Tahini Dressing
slightly adapted from Real Simple February 2012
*serves 4

-1 medium (2 lb) butternut squash, peeled, seeded, and cut into 1-inch pieces
-4 tbsp olive oil
-kosher salt & black pepper
-2 boneless, skinless chicken breasts
-1/3 cup tahini
-2 tbsp fresh lemon juice
-1 tsp dried oregano
-9 cups romaine
-1 (15 oz) can chickpeas, drained and rinsed
-1 cup pita chips, broken
-2 tbsp chopped fresh chives
-crumbled goat cheese

1. Preheat oven to 425F, with racks in the upper and lower thirds. Line two baking sheets with foil. Toss squash with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on the bottom rack, tossing once, for 25-30 minutes, until tender.
2. On the second baking sheet, place chicken, coated with remaining tablespoon of oil. Season with 1/4 tsp salt and pepper each. Roast on top rack for 15-20 minutes, until cooked through. Allow to cool slightly, then slice.
3. In a small bowl, whisk together tahini, lemon juice, oregano, 1 tbsp oil, 1/3 cup water, and 1/4 tsp each salt and pepper. Divide lettuce among plates and top with squash, chicken, chickpeas, pita chips, goat cheese, and chives. Serve with the dressing.