Place 1 inch water in a medium pot, and add broccoli. Cover, turn heat to high, and bring to a boil. Steam broccoli 3 to 4 minutes, until tender-crisp and still bright green. Refrigerate for 20 minutes to chill. (This can be done ahead of time.)
Meanwhile, stir together almond butter and sesame dressing in a small bowl, and cut cooked chicken into bite-sized pieces. Thread chicken and broccoli, alternating, onto 6 skewers.
To serve, divide sauce among 2 small bowls or ramekins and place them on 2 small plates. Divide skewers among plates and serve.
Tip: By multiplying the quantity of almond butter and sesame dressing, you can have a dipping sauce to use all week for vegetables, chicken, shrimp and more.
Calories 270; Fat 13 g; Sat Fat 1.8 g; Mono Fat 7.2 g; Poly Fat 2.8 g; Protein 31 g; Carb 9 g; Fiber 3 g; Cholesterol 72 mg; Sodium 384 mg; Calcium 95 mg; Potassium 566 mg; Vitamin E 5.5 mg*;