Salad of Chicken and Melon - serve 6

3 chicken breasts, whole boneless
1 cantaloupe
1/2 lbs black grapes
1/2 up chicken broth
1/2 cup dry white wine
1 garlic clove, crushed
3 tbsp capers
3 tbsp Parmesan cheese, coarsely grated
Dressing:
1/4 cup lemon juice
1/4 cup oil
1/4 cup dry white wine
1 garlic clove, crushed

Cut cantaloupe into chunks. Halve and seed grapes.
Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts.
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.
Drain chicken, cool, and shred finely.
Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese.
Dressing: combine all ingredients in a jar, shake well.