Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)
2 boneless chicken breasts
1 can chickpeas
Lettuce or field greens
Sunflower seeds (Salted or unsalted, depending on preference)
1 1/2 lbs butternut squash
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 large lemon
1 teaspoon course dijon mustard
Salt and pepper
Dried chili flakes
Chives or green onions
Preheat oven to 425
Peel and chop butternut squash into 1 inch cubes
Cut the chicken breasts into 2 inch morsels
On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
Season butternut squash with a sprinkle of thyme.
Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes.
Meanwhile, in a large salad bowl, arrange lettuce
Sprinkle in 2 tablespoons sunflower seeds
Toss in 4 tablespoons of chickpeas
In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed.
When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions.
I’m addicted to this salad! So good and so filling.