Chicken, Squash, And Chickpea Salad With Tahini Dressing

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1 medium butternut squash (about 2 pounds)—peeled, seeded, and cut into 1-inch pieces

4 tablespoons olive oil

kosher salt and black pepper

2 6-ounce boneless, skinless chicken breasts

1/3 cup tahini (sesame seed paste)

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

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