Instructions: To make dressing: Combine all ingredients in a bowl. Set aside.

Makes 2/3
cup.

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 to bowl and set aside.

Put sesame seeds in a small skillet and dry roast over medium-high heat, sliding skillet back and forth to prevent burning, until seeds turn golden, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool. Set aside.

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, until garlic is slightly charred, about 4 minutes. When chicken is pierced with a fork, juices should run clear, about 9 minutes.

Transfer to a plate.

When cool enough to handle, remove garlic from skewer, slice cloves in half, and add to bowl with lemon grass. Slice chicken diagonally into long thin strips. Add to bowl.

Add orange slices and sesame seeds, then add dressing, toss lightly and transfer to a serving platter.

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