Grilled Lemon Grass Chicken Salad

Directions

1. To make dressing: Combine all ingredients in a bowl. Set aside.
2. Makes 2/3cup.
3. To make salad: Heat grill. While waiting for it to heat, slice lemon grass on diagonal into paper-thin slices. Separate into individual rings and put in a mixing bowl. Thinly slice endive crosswise. Add in to bowl and set aside.
4. Put sesame seeds in a small skillet and dry roast over medium-high heat, sliding skillet back and forth to prevent burning, till seeds turn golden brown, 1 to 2 min. Remove from heat and transfer to a bowl to cold. Set aside.
5. Thread garlic cloves onto skewer. Spray with vegetable oil and place on grill over medium-high heat. Rub chicken breasts with salt and spray generously with vegetable oil; put on grill. Grill both garlic and chicken, turning frequently to prevent burning, till garlic is slightly charred, about 4 min. When chicken is pierced with a fork, juices should run clear, about 9 min.
6. Transfer to a plate.
7. When cold sufficient to handle, remove garlic from skewer, slice cloves in half, and add in to bowl with lemon grass. Slice chicken diagonally into long thin strips. Add in to bowl.
8. Add in orange slices and sesame seeds, then add in dressing, toss lightly and transfer to a serving platter.