A warm salad that turns a bottled kit into dinner: sear chicken quickly in one pan while the greens wilt slightly in the dressing, keeping the radicchio bitter edge and romaine's crisp ribs. The cinnamon pumpkin seeds and almonds stay crunchy on top.

Serves 2. 25 minutes, 20 at the stove.

About 1360 calories a serving, 193 g protein, 18 g carbohydrate, 54 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Tear the romaine into 2-inch pieces and shred the radicchio coarsely. Pat the two chicken breasts dry and season both sides with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the surface shimmers, place the chicken in the pan without moving it. While the chicken sears, tear the greens into a bowl and get the almonds and pumpkin seeds ready.
3. Flip each breast when it releases easily, about 5 minutes. Continue cooking until the center reaches 165 degrees Fahrenheit (74 degrees Celsius), another 4 to 5 minutes.5 min
4. Transfer the cooked chicken to a cutting board to rest, then slice each breast on a diagonal into 4 pieces.
5. Pour the honey ginger turmeric dressing into the same skillet and warm over medium heat for 1 minute. Add the torn greens and toss gently with tongs until they soften slightly and are coated, about 2 minutes.2 min
6. Divide the warm greens between two plates, top each with 4 slices of chicken, then scatter the roasted almonds and cinnamon glazed pumpkin seeds over both plates. Serve at once.

Note Swap the chicken for two thick slices of halloumi cheese, searing until golden on both sides. Leftovers keep refrigerated for one day; rewarm gently in the skillet. Serve with crusty bread to soak the warm dressing.