NOTE: TO MAKE MARINATED TOASTED SESAME SEEDS FOR THE SALAD GARNISH, MOISTEN SESAME SEEDS WELL WITH SOY SAUCE, THEN BAKE IN A 275 F OVEN, TURNING WITH SPATULA UNTIL DRY AND TOASTED (ALLOW TO COOL).
PREPARE DRESSING: In a small mixing bowl, whisk together 3 tablespoons white vinegar, 3 tablespoons chunky peanut butter, 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1-2 tablespoons sambal oelek (or sriracha sauce), 1 1/2 - 2 teaspoons sugar, 1/4 teaspoon sesame oil and 1/8 teaspoon coconut extract, if desired, until well-blended.
DEBONE 12 ounces skinned roasted rotisserie chicken breasts for the salad.
SHRED or chunk chicken by hand.
CUT iceberg lettuce thin julienne strips.
TOSS lettuce with 1-2 tablespoons fresh snipped cilantro.
PLACE a mound of shredded chicken over the lettuce heaps on serving dishes.
DRIZZLE the dressing over each serving (if desired, snip fresh chives over dressing for added color and flavor).
GARNISH with the marinated toasted sesame seeds and a cilantro sprig.
SERVE and enjoy!