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SALAD OF CHICKEN & MELON *

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 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.
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