This is a warm salad where seared chicken sits on bitter greens dressed with a bottled pear vinaigrette, then topped with fresh pear and toasted walnuts. The dressing does the work here, so you can focus on cooking the chicken and getting dinner on the table fast.

Serves 2. 25 minutes, 20 at the stove.

About 460 calories a serving, 62 g protein, 15 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the chicken in the pan and cook until the underside is golden, about 5 minutes.5 min
2. Flip and cook until the other side is golden and a thermometer reads 165 °F [74 °C], about 5 minutes more. Let rest on a cutting board for 2 minutes, then slice into strips.5 min
3. While the chicken rests, place 4 ounces of mixed greens and radicchio in a bowl and toss with 1/4 cup of the pear vinaigrette. Divide between two plates.
4. Top each salad with sliced chicken. Scatter 1/4 cup toasted walnuts over each plate (toast them in the empty skillet while the chicken cooked, or use already toasted ones). Top each with 1 ripe pear sliced thinly.

Note Swap the pear for apple or use a tender green like arugula instead of radicchio. Wrapped chicken keeps two days; leftovers are good cold in a sandwich. Serve with crusty bread to soak up the dressing or add a soup beforehand.