1/4 c. smooth peanut butter
2 tsp. sesame oil
2 tbsp. rice wine vinegar
2 tbsp. low-sodium soy sauce
2 tsp. ground toasted sesame seeds
1 tsp. dry sherry
1 tsp. granulated sugar
1/2 tsp. fresh ginger
1/4 tsp. crushed red pepper flakes
8 oz. cubed, cooked chicken
3 c. shredded lettuce
1/4 c. chopped scallion
1/4 c. seeded cucumber strips (2 inch pieces)

To prepare sauce: In medium bowl, combine first 10 ingredients with 1/4 cup water. Blend with a whisk until smooth. Add chicken and toss until well coated Cover and refrigerate at least 15 minutes. To serve, line a platter with lettuce; spoon chicken on top and sprinkle with scallion and cucumbers. Makes 4 servings. 254 calories, 22gm protein, 16gm fat, 7gm carbohydrates, 436gm sodium.