If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using steak strips, separate into a single layer, pat dry, and season with ¼ tsp. salt and a pinch of pepper. Place a large non-stick pan over medium-high heat. Add steak strips and 1 tsp. olive oil to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add to salad and combine.