Lemon-Herb Chicken Artichoke-Celery Salad Recipe

Italian cuisine · 450 calories

Lemon-Herb Chicken Artichoke-Celery Salad recipe

About this recipe

This Lemon-Herb Chicken with Artichoke-Celery Salad is a vibrant morning delight that brings together the freshness of a garden-inspired salad with the protein-packed goodness of tender chicken. Infused with Italian herbs and a zesty lemon kick, this dish is ideal for fitness enthusiasts looking for a high-protein, low-carb start to their day. The artichoke and celery salad adds a crisp and street-style flair, making it perfect for a breakfast that feels both indulgent and wholesome. With no or , this recipe is designed for those with specific dietary needs without sacrificing flavor. Whether you're fueling up for a workout or simply enjoying a fresh morning meal, this dish is sure to please a crowd.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 3 Pack Fresh Lemon Pack Of 3
  • 750 G Top-Op Table Salt Drums
  • 50G Pepper Black Ground BWFO
  • 305G Quartered Artichoke Hearts, 305G
  • 1 stick Organic Celery Stick
  • - Biona Organic Whole Cherry Tomatoes
  • - Schwartz Flat Leaf Parsley
  • 180G Capote Capers In Salted Water, 180G
  • 105G Dijon Mustard With Tarragon, 105G
  • - Bwfo Wholewheat Couscous Organic

Instructions

  1. 1. Preheat a grill pan or skillet over medium heat. While it heats, rub the chicken breasts with 1 tbsp olive oil, dried Italian herb mix, salt, black pepper, and half the lemon zest.
  2. 2. Grill the chicken for 5-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from the pan and let rest for 5 minutes before slicing into strips.
  3. 3. While the chicken cooks, prepare the salad by mixing the artichoke hearts, celery, cherry tomatoes, parsley, cooked couscous and capers (if using) in a large bowl.
  4. 4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to make the dressing.
  5. 5. Pour the dressing over the salad and toss gently to coat evenly.
  6. 6. Plate the salad and top with the sliced chicken. Garnish with the remaining lemon zest for an extra burst of freshness, parmesan cheese and serve immediately.