In a sauté pan, heat 1/4 cup Tantillo California Extra Virgin Olive Oil on medium high heat, add garlic for one minute.
Add chicken and sprinkle with basil and oregano. Cook for 2-3 minutes and turn over.
Cook 2-3 minutes or until chicken is cooked through.
Separately, mix sweet anise, red onions and tomatoes- set aside. In a small bowl, mix remaining Tantillo California Extra Virgin Olive Oil, honey tangerine juice, pinch of salt and pepper.
Whisk together until emulsified and pour over sweet anise, red onion and tomatoes.
Pat the cooked chicken on both sides with a paper towel to degrease.
Plate the chicken and lay the salad on top. Buon Appetito!