You are going to get many varied responses to this. My beginner's guestimate would be to leave in the primary for at least 10 days - make sure fermentation is 100% complete with hydrometer readings 3 consecutive days. Once that happens, dryhop, and leave it there for a week.
Alternatively, you can leave it in the primary for a month, and then dryhop for a week. (The extra month will let the yeast clean up after itself, and clear your beer up a little.)
Also, I know many people here don't secondary, UNLESS they are dry hopping or adding fruit, spices, etc. (this is what I do)