This is a one-pan supper built on the ranch dressing from the shelf, which becomes both marinade and dressing. The acidic vinegar base cooks the chicken while the oil emulsifies into a light sauce that clings to whatever greens you toss with it.

Serves 2. 30 minutes, 10 at the stove.

About 970 calories a serving, 65 g protein, 24 g carbohydrate, 70 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season two chicken breasts or four thighs with salt and pepper, then lay them in the hot pan and sear until golden on both sides, about three minutes per side.
2. Pour three-quarters cup of the peppercorn ranch dressing over the chicken, turn the heat to medium, and simmer uncovered until the internal temperature reaches 165°F (74°C), about twelve minutes for breasts or fifteen for thighs.15 min
3. Transfer the chicken to a plate, then add four cups of mixed salad greens or arugula directly to the warm pan with the pan juices and remaining quarter cup of dressing, stirring gently until the greens wilt slightly, about two minutes.2 min
4. Divide the warm greens between two bowls or plates, top with sliced chicken and any pan juices, and taste for salt and pepper.

Note Swap the chicken for pork chops or firm white fish if you prefer. Leftovers keep three days refrigerated and are good cold or reheated gently. Serve with crusty bread to soak up the pan sauce, or add cooked rice or potatoes to stretch the meal.