1. Cut cantaloupe into chunks. Halve and seed grapes.
2. Trim asparagus, boil, steam or microwave until
just tender. Cut asparagus into 2 inch lengths.
3. Combine broth, wine and garlic in a pan, add
chicken; bring to a boil, reduce heat and simmer for 5 minutes on each
side, or until tender.
4. Drain chicken, cool, and shred finely.
Combine chicken, melon, grapes, asparagus and capers with dressing. Serve
with parmesan cheese.
5. Combine all ingredients in a jar, shake well.