F, 5 to 6 minutes per side. Grill the tomatoes, turning or stirring occasionally, until slightly charred, 5 to 6 minutes. Let cool while you prepare the dressing and the rest of the salad. Combine the remaining 1/2 cup yogurt, 1/2 teaspoon each cumin and garam masala and 1/4 teaspoon salt in a large bowl. Whisk in cilantro, vinegar, oil and cayenne. Add romaine, cucumber and chickpeas. Chop the chicken and add to the salad; toss well. Serve with the tomatoes. Tips & Notes Make Ahead Tip: Marinate chicken for up to 24 hours.
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