Pomegranate-Mustard Dressing: Measure pomegranate juice into saucepan. Heat and simmer over medium-high heat until reduced to about 1/4 cup. Cool completely. Turn into blender. Add honey, mustard, shallot, salt and pepper. Pulse to mix well. With blender running, add oil in a slow steady stream. Set aside.
Combine pears, spinach and raisins in a large mixing bowl. Add 1/4 cup dressing. Mix together and season to taste with salt and pepper. Cover and set aside to chill.
Herb Crusted Chicken: Season chicken breasts well on both sides with salt and pepper. Combine herbs in small bowl; mix well. Press liberal amount of herbs onto both sides of breasts. Heat oil in nonstick skillet over medium-high heat and sauté chicken about 4 minutes on both sides, until done (170F).
To Serve: Arrange salad on large individual serving plates. Thinly slice chicken breasts and arrange on top. Drizzle with dressing and top with pomegranate seeds, mint and chives.