If using ribeye, heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place steak in hot pan and cook undisturbed until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Slice into 1/2" slices and serve on salad.
If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.