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

Soften tomatoes in 1/2 cup hot water. Puree in blender with yogurt, vinegar, chile and cayenne; place in bowl. Stir in onion and cornichons. Toss with remaining ingredients. Serve.