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Spicy Chopped Chicken Salad by


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.

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