Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing

Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
Serves 3

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 red or yellow onion, cut into 1/2-inch thick slices or wedges
olive oil
1 15-ounce can chick peas, drained
1.5 cup pita chips, broken
1 box/bag salad greens
Lemon Tahini Dressing, recipe follows
1 breast cooked chicken, cubed

1.Heat oven to 425 degrees. On a well-oiled baking sheet, toss the squash and onion to lightly coat, then arrange the pieces so they are spread out a bit with the flattest side down. Sprinkle lightly with salt and pepper and bake for 20-25 minutes or until the squash is just tender and golden brown on the bottom.
2.Place desired amount of lettuce on serving plates or in a salad bowl. Top with the roasted squash and onions, chick peas, pita chips, and chicken. Drizzle with dressing and toss to coat.

Lemon Tahini Dressing
1/3 cup  tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup coconut milk or milk

1.Combine all ingredients well and store in the refrigerator.
2.Best if made at least an hour or two in advance to allow the flavors to meld.