If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steak to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side. Add to salad as desired.