If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using cooked beef strips, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using flank steak, separate steak 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 2 tsp. olive oil and steak to hot pan, stirring occasionally until no pink remains, 4-6 minutes. Serve on salad.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Slice chicken into ½” slices and serve on salad.