Atomic Burger's Mystery Chef provides his recipe for this week's Chef's Special

CALIFORNIAN HOT BBQ CHICKEN SALAD

A fresh and light salad for the summer combining classic Sunshine State flavours and demonstrating the Californian approach to cooking.

Ingredients.
Serves 4
Garden Herb Ranch Dressing 

* ½ teaspoon English mustard 
* 300g mayonnaise 
* 8 tablespoons sour cream 
* ½ tablespoon apple cider vinegar 
* ½ tablespoon spring onions 
* 2 teaspoons minced garlic 
* 2 teaspoons parsley 
* ½ teaspoon Worcestershire sauce 
* 1 teaspoon finely chopped dill
¼ teaspoon dried oregano 
* ¼ teaspoon finely chopped basil 
* ½ teaspoon fresh ground black pepper

Grilled Garlic BBQ Chicken

* ½ tablespoon olive oil 
* ½ tablespoon finely chopped garlic 
* 2 teaspoons soy sauce 
* 2 teaspoons salt 
* 4 boneless skinless chicken breasts 
* Good quality sweet spicy BBQ sauce.
To be used as dressing.

Salad

* ½ head Iceburg lettuce 
* ½ head rocket lettuce 
* 12 large basil leaves cut into 1/8 
* 200g canned black beans 
* 200g sweetcorn 
* 3 tablespoons chopped coriander 
* 5 fresh tomatoes cut into 2cm cubes 
* 1 small red onion 
* 1 red pepper cut into strips

In a bowl mix the olive oil, garlic, soy sauce and salt. Marinate the chicken in this overnight.

Make your garden herb dressing.

This can be made in advance if necessary and kept for up to three days.

Add all the ingredients to a bowl and mix with an electric whisk. Blend the mix together until smooth, taking care not to get too much air into the dressing. Keep some of the spring onions for later to garnish.

Combine the iceberg, rocket, basil (keeping a little back for garnish), beans, sweetcorn, coriander, red onion and red pepper in a larger bowl and mix thoroughly. Divide your mix into four on round plates. Surround with tomatoes and fresh basil.

Dress the centre of the salad with the garden herb dressing Cook the chicken on the BBQ or under the grill until cooked through, five to six minutes each side. Once the chicken is cooked cut in to strips and arrange on top of the salad. Dress with the BBQ sauce and garnish on the top with the remaining spring onions and parsley.