3/4 cup low-fat mayonnaise
1/3 cup low-fat buttermilk
3 T. chopped green onion tops
1 T. chopped fresh or 1 tsp. dried tarragon
1 T. chopped fresh or 1 tsp. dried dill
2 tsp. white wine vinegar
1/2 small cucumber (about 2 oz.)
3 cups water
1/2 pound skinned, boned chicken breast, cut into 24 (3/4-inch) pieces
24 small mint leaves
Cucumber slices (optional)

Place first 6 ingredients in a blender; process until smooth. Cover and chill. Cut the cucumber lengthwise into 4 pieces; cut each piece crosswise into 6 (1/4-inch) slices. Bring water to a boil in a medium saucepan. Add chicken; cook 4 minutes or until done. Drain well, and cool. Thread 1 chicken piece, 1 cucumber piece, and 1 mint leaf onto each of 24 (6-inch) skewers. Cover and chill. Serve with sauce; garnish with cucumber slices, if desired.

Serving size: 3 skewers and 2 T. sauce
Calories: 86