1. Bring water to a simmer in a large pot. Tear open tea bags over pot and let leaves fall into water. Add anise seed and black pepper. Add chicken breasts and reduce to a gentle simmer (if tea mixture gets too hot, chicken will be tough) until chicken is just barely cooked through, between 10 and 15 minutes. (Cooking time will vary by thickness of chicken breasts.) Remove chicken when just done. Allow tea leaves to remain on chicken. Set aside to cool completely.

2. While chicken breasts are cooking, heat peanut or canola and sesame oils in a frying pan. Add red onion and sauti until it begins to soften, about 5 to 7 minutes. Remove from heat, draining any extra oil, and cool completely.

3. Prepare Sage-Scallion Dressing. In a large bowl, whisk together mayonnaise, vinegar, soy sauce, scallions, sage, salt, and pepper.

4. Chop or shred cooled chicken breasts. Add chicken and reserved onions to dressing bowl and toss to coat. Taste and adjust seasoning if needed.

5. Divide Spring Mix onto plates. Serve chicken salad mounded over greens. Garnish each plate with a quarter of the pear.

Source: Hannaford fresh Magazine, March - April 2007