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.