Instructions: Prepare the grill. Using a spice mill or mortar and pestle crush the coriander, peppercorns, and star anise into a coarse powder. Season the chicken with the salt and then sprinkle evenly with the ginger. Thoroughly coat the chicken with the ground spice blend.

Remove the peach pits by cutting the peach into quarters around the pit, and then prying the flesh away from the pit. Cut each quarter into short 1/4-inch thick slices.

Grill the chicken for 3 to 4 minutes on each side until nicely charred. Check for doneness by cutting into the thickest breast to see if it is white all the way through. Remove the breasts from the grill and set them aside to cool. Cut each of the chicken breasts into 5 or 6 slices.

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 (you will have some dressing left over). Toss gently to coat.

Place a portion of salad onto each plate and arrange a sliced chicken breast alongside. Spoon additional dressing around the chicken before serving.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.