Ingredients
4 sun dried tomatoes
3/4 cup plain Greek yogurt
2 tbsp red wine vinegar
1/2 tsp ancho chili powder
1/4 tsp cayenne pepper
2 tbsp diced red onion
2 cornichon diced
1 head romaine lettuce
1 1/2 cup diced cooked chicken breast
1 cucumber
1 pint cherry tomatoes diced
1 3/4 cups chickpeas diced
4 oz cheddar diced
Preparation
Soften tomatoes in 1/2 hot water. Purée in a blender with yogurt, vinegar, chile and cayenne, place in a bowl. Stirring onions and cornichons. Toss with remaining ingredients.
