I would simply dry hop and forget about it. I dry hop almost all of my pale beers, and the dry hops give their own haze. I honestly wouldn't even rack it to secondary. Just toss the dry hops in, close the fermenter back up, and give it 7 days (or whatever the recipe says) and bottle. The little bit of haze you might get isn't that big of a deal.
+1 - Frankly I love seeing a bit of hop haze in my beers. Those are generally beers i want to drink fresh, so I'm not really worried about the effects on long-term storage.
And for the most part, putting the bottle upright in the fridge for a day or two is a good enough of a cold crash for me. If you're looking for a gin-clear beer then by all means go for some fining in the secondary, but for a fresh, hoppy beer I don't personally see the need.