Method:
1. Heat oil in a frying pan over high heat. Add chicken cook for 3-4 minutes on each side or until cooked through. Slice chicken.
2. Heat 2 tbs olive oil in a frying pan over medium heat, add asparagus and cook until tender. Thickly slice on the diagnol.
3. Combine cannellini beans, capers, parsley, dill and asparagus in a bowl. Season with slat and pepper and toss gently to combine.
4. Place salad on serving plate, top with sliced chicken and grated parmesan cheese. Serve.