Steps for Preparation

1. Prepare the grill. Using the spice mill or mortar and pestle, crush the coriander, peppercorns, star anise into a coarse powder. Season he chicken with the salt and then sprinkle evenly with the ginger. Thoroughly coat the chicken with the ground spice blend.
2. Remove the peach pits by cutting the peach into quarters around the pit, and then prying he flesh away from the pit. Cut each quarter into short 1/4-inch thick slices.
3. Grill the chicken for 3-4 minutes on each side until nicely charred. Check each breast for doneness using the Cook'd Right^® Sensor.
4. To check for doneness:
1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Chicken breast is done when tip of sensor is fully orange.
5. Cut each of the chicken breasts into 5 or 6 slices.
6. In a small bowl, combine the vinegar, water, sugar, oil, and soy. Stir until the sugar is completely dissolved. In a large bowl, combine the bell pepper, peaches, cilantro, mint, and scallion. Pour just enough soy dressing over the salad ingredients to moisten. Toss gently to coat.
7. Place a portion of the salad onto each plate and arrange the sliced chicken breast alongside. Spook additional dressing around the chicken before serving.