Ingredients

• 4 sun-dried tomatoes
• 1  cup of MilkMan plain Yoghurt 170g
• 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

Preparation:

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.