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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: 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.
Ingredients:
3 Chicken breasts; whole, boneless
1 Cantaloupe
1/2 Pound(s) Black grapes
1/2 Pound(s) Asparagus
1 Cup(s) Unsalted butter
1/2 Cup(s) Bouillon cube
1 Garlic clove; crushed
3 Tablespoon(s) Capers
3 Tablespoon(s) Parmesan cheese; coarsely grated
1/4 Cup(s) Asparagus; Fresh, Any Color
1/4 Cup(s) Oil |
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