Chicken Salad with Peanut-Lime Vinaigrette

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1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed

1 cup diced fresh tomatoes

1/2 cup diced celery

1/4 cup diced red onion

1/2 cup Thai Peanut Sauce, recipe follows

1/4 cup light mayonnaise

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

6 cups shredded lettuce

1/4 cup chopped dry-roasted peanuts

Thai Peanut Sauce:

3 cups reduced-sodium beef broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons toasted sesame oil

1 teaspoon hot sauce