T H E   W H I T E   H O U S E

Grilled Lemon Mustard Chicken

Help Site Map Text Only

White House

Grilled Lemon Mustard Chicken
(serves six)
  • 6 pieces single chicken, skin on, wingtip attached
  • ½ cup extra virgin olive oil
  • ½ cup dijon mustard
  • Juice and zest of two lemons
  • 4 cloves of garlic minced
  • Salt and freshly ground pepper to taste
  • 1 medium head of crisp romaine, washed and spun
  • Dry torn into bite size pieces
  • 1 small red onion, peeled and thinly sliced
  • 6 small plum tomatoes
  • ½ cup pitted kalamata olives
  • 4oz diced feta cheese
  • 1 small cucumber, peeled seeded and thinly sliced
  • 4 garlic cloves minced
  • ¼ cup lemon juice
  • ¼ cup sherry vinegar
  • ½ cup extra virgin olive oil
  • salt and freshly ground pepper to taste
  1. Marinate the chicken breast in the olive oil, dijon mustard, garlic lemon juice and lemon zest for at least an hour. Grill the chicken and set aside until the salad base is assembled.

  2. For the salad base, gently toss all the ingredients in a large salad bowl. Gently wisk the vinaigrette, season with salt and freshly ground pepper. Divide into four large plates. Slice chicken and arrange tastefully on the salad bed

President and First Lady | Vice President and Mrs. Gore
Record of Progress | The Briefing Room
Gateway to Government | Contacting the White House
White House for Kids | White House History
White House Tours | Help | Text Only

Privacy Statement

From the Kitchen

Acorn Squash and Leek Soup with Toasted Pecans

Roasted Rack of Lamb with a Pumpkin Thyme Crust

Summer Tomato Gazpacho

Grilled Lemon Mustard Chicken