1. Remove the woody ends of both bunches of asparagus and discard. With a vegetable peeler, shave the asparagus into thin ribbons and place in a large bowl.
2. Cut the fennel into quarters; clean the radishes. Slice fennel and radishes into thin strips. Whisk together the mayonnaise, mustard, white wine vinegar and 1/4 cup water until you get a smooth dressing. Season with pepper to taste. Toss the asparagus ribbons with fennel, radish, chicken and dressing. Shave the cheese with a vegetable peeler and sprinkle over the salad.
Per serving: 109 calories, 7g fat, 2g saturated fat, 25mg cholesterol, 262mg sodium, 2g carbohydrate, 1g fiber, 1g sugar, 9g protein