Soy Chicken, Mint, and Cucumber Skewers with Spring Onion Sauce

3/4c low-fat mayonnaise
1/3c low-fat buttermilk
3 tbsp chopped green onion tops
1 tbsp chopped fresh or 1 teaspoon dried tarragon
1 tbsp chopped fresh or 1 teaspoon dried dill
2 tsp rice vinegar
1/2 small cucumber (about 2 ounces)
3 c water
1/2lb soy chicken squares, precooked, 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, and cut each piece crosswise into 6 (1/4-inch) slices. Bring water to a boil in a medium saucepan, and cook 2-4 minutes or until done. Drain well, and cool. After cooking as package directs, cut the soy chicken into pieces, then thread 1 soy chicken piece, 1 cucumber piece, and 1 mint leaf onto each of 24 (6-inch) skewers. Cover and chill. Serve with sauce, then garnish with cucumber slices, if desired.