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.

Dressing:

5.  Combine all ingredients in a jar, shake well.