Prep. time: 5 minutes
Marinating time: 2 hours
Cooking time: Under 15 minutes
At the Lighthouse Restaurant in Grand Cayman, this salad is served on radicchio, endive and romaine, but you can use whatever salad greens you wish, based on your taste and availability.
- Dice the chicken; marinate for 2 hours in the red wine, oil, parsley, garlic and blueberries;
- drain the chicken, reserving the marinade; sauté the chicken for a few minutes in a hot skillet; when it is almost cooked, add the marinade and bring just to the simmer; continue cooking until the chicken is cooked through;
- meanwhile, arrange the radicchio, romaine and endive leaves on serving plates; arrange the chicken and blueberries on top, spoon the hot marinade over top and serve immediately.
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