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4 sun-dried tomatoes
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3/4 cup 2% plain Greek yogurt
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2 tablespoons red wine vinegar
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1/2 teaspoon ancho chile powder
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1/4 teaspoon cayenne pepper
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2 tablespoons diced red onion
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2 cornichons, diced
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1 head romaine lettuce, finely shredded
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1 1/2 cups diced cooked chicken breast
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1 cucumber, diced
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1 pint cherry tomatoes, halved
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1 3/4 cups chickpeas
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4 ounces Cheddar, diced
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