Heat a grill, broiler, or grill pan to medium. Season the chicken all over with the curry powder and salt. Coat the breasts with cooking spray, and then grill, broil, or sear them until browned on both sides and the juices run clear (165ºF internal temperature), 5 to 6 minutes per side.
Meanwhile, pour the vinegar and tamari into a large bowl that will hold the chicken. Slowly whisk in the canola oil and sesame oil until the dressing is blended and thickened. Whisk in the honey, ginger, and garlic.
Immediately transfer the hot chicken to the bowl and toss it in the dressing until coated. Let the meat cool for 5 minutes. Remove it to a cutting board, slice it on a slight diagonal, and return the pieces to the bowl. Toss them in the dressing and remove the coated chicken to a plate.
Add the romaine, greens, and cilantro to the bowl with the dressing and toss to coat. Remove the salad to a platter or plates. Arrange the sliced chicken over the top, and garnish with the sliced peaches and almonds.
Tip: This dressing’s Asian flavors are also found in Panera Bread Asian Sesame Dressing. Use ½ cup as a replacement if you’d like. Add crunch with some chopped cucumber.