---
title: Lemon Herb Chicken & Artichoke-Celery Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemon-herb-chicken-and-artichoke-celery-salad-68d6555fd232ff05cfc479cd
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Easy Prep
  - Sodium Smart
rating: 4.0
rating_count: 1300
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: The artichoke-celery salad was a surprising hit with its fresh, unique combination and bright lemony taste.
  - theme: Ease of prep
    text: Simple and easy to prepare, though some suggest starting the chicken first since it takes longer.
image: "https://images.recipes.furrysalamander.com/lemon-herb-chicken-artichoke-celery-salad.avif"
---

Wash and dry all produce. Thinly slice @celery{2%stalks}. Drain @marinated artichoke hearts{1%cup}. Zest and juice 1 @lemon{2%pieces}. Grate @parmesan cheese block{1%oz}. Season @chicken cutlets{8%oz} with @dried oregano{½%tsp}, @garlic powder{½%tsp}, @salt{½%tsp}, and @black pepper{¼%tsp}.

Bring water and @chicken stock concentrate{1%unit} to a boil in a #medium saucepan{}. Stir in @israeli couscous{¾%cup}, cover, and reduce heat to low. Cook until tender ~{10%minutes}. Remove from heat and fluff with a fork.

Heat @cooking oil{1%tbsp} in a #large skillet{} over medium-high heat. Add chicken cutlets and cook until golden brown and cooked through ~{4%minutes} per side. Transfer to a plate, top with @butter{1%tbsp}, and tent with foil to rest ~{5%minutes}.

In a #small bowl{}, whisk together @olive oil{2%tbsp}, lemon juice, lemon zest, remaining salt, and black pepper. Add celery, marinated artichoke hearts, and half the parmesan cheese block. Toss to combine.

Slice rested chicken and arrange over couscous on plates. Top with artichoke-celery salad and remaining parmesan. Serve with remaining lemon wedges on the side.