slightly adapted from Real Simple February 2012
-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.