Chicken, Squash, And Chickpea Salad With Tahini Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Place the chicken breasts on a baking sheet and season with salt, pepper, and olive oil. Roast in the oven for 20-25 minutes or until cooked through. Let it cool and then shred the chicken into bite-sized pieces.
• STEP 3.In the meantime, peel and dice the squash into small cubes. Toss the squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast in the oven for 15-20 minutes or until tender.
• STEP 4.In a large bowl, combine the shredded chicken, roasted squash, drained and rinsed chickpeas, and chopped fresh parsley.
• STEP 5.In a separate small bowl, whisk together tahini, lemon juice, garlic, water, salt, and pepper to make the dressing.
• STEP 6.Pour the tahini dressing over the salad and toss until well coated.
• STEP 7.Serve the salad immediately or refrigerate for later. It can be served warm or cold.
• STEP 8.Garnish with additional parsley and a sprinkle of sesame seeds, if desired.

Cooking Tips

• You can use any type of squash for this recipe, such as butternut squash or acorn squash.
• If you prefer a creamier dressing, you can add more tahini or water to adjust the consistency.
• Feel free to add other vegetables or toppings to the salad, such as cherry tomatoes, cucumber, or feta cheese.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, you can enjoy it as is or serve it over a bed of mixed greens or quinoa for a heartier meal.
• It is also a great option for meal prep, as you can make a batch ahead of time and portion it out for easy grab-and-go lunches.