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Chicken, Squash, and Chickpea Salad With Tahini Dressing
- 1 medium butternut squash (about 2 pounds)peeled, seeded, and cut into 1-inch pieces
- 4 tablespoons olive oil
- 2 kosher salt and black pepper
- 1/3 cup 6-ounce boneless, skinless chicken breasts
- 2 tablespoons tahini (sesame seed paste)
- 1 teaspoon fresh lemon juice
- 12 ounces dried oregano
- 1 romaine hearts, cut into strips (about 9 cups)
- 1 cup 15.5-ounce can chickpeas, rinsed
- 2 tablespoons pita chips, broken
Directions:View on Real Simple
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