A delightful grilled chicken salad with a fruity twist, perfect for a light and flavorful meal.
Heat the balsamic vinegar in a small saucepan over medium-high heat until it reduces by half.
Stir occasionally to prevent burning and ensure even reduction.
Stir in the olive oil and cracked black pepper into the reduced balsamic vinegar.
Mix well to combine the flavors evenly.
Brush the chicken breasts with the balsamic glaze and place them on the preheated grill.
Cook until the chicken is fully cooked and has nice grill marks.
Place the peach halves on the grill, cut side down, and grill until caramelized.
Brush the peaches with a bit of the glaze for extra flavor.
Combine the cilantro, olive oil, and a pinch of salt in a blender and blend until smooth.
Add a splash of water if the dressing is too thick.
Toss the romaine lettuce and cucumber slices with the cilantro dressing in a salad bowl.
Ensure the dressing coats all the greens evenly.
Slice the grilled chicken and arrange it over the salad along with the grilled peaches.
Arrange the components attractively for a beautiful presentation.
Top with shaved parmesan cheese and serve immediately.
Serve while the chicken and peaches are warm for the best experience.
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