If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using shrimp, heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Add to salad and combine.