Soy Chicken Strips, Squash, and Chickpea Salad with Tahini Dressing

Serves 4
Hands-on Time: 15m
Total Time: 35m

Ingredients

• 1 medium butternut squash (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons olive oil
• kosher salt and black pepper
• 2 servings of soy chicken strips
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 12 ounces romaine hearts, cut into strips (about 9 cups)
• 1 15.5-ounce can chickpeas, rinsed
• 1 cup pita chips, broken
• 2 tablespoons chopped fresh chives

Directions

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 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.

2. Meanwhile, heat the soy chicken strips in a skillet; slice in to bite-sized pieces.

3. Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chicken, chickpeas, pita chips, and chives. Serve with the dressing.

Tip

Tahini can vary in thickness, depending on the brand. Don’t be afraid to add a little more or less water than the recipe calls for to get the consistency of the dressing to your liking.

Nutritional Information

Calories 518; Fat 28g; Sat Fat 4g; Cholesterol 47mg; Sodium 752mg; Protein 27g; Carbohydrate 43g; Sugar 7g; Fiber 10g; Iron 5mg; Calcium 198mg