If using roasted chicken breast, remove from packaging. Place in a microwave-safe bowl and microwave until warm, 1-2 minutes. Add chicken to salad and toss to combine.
If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Flake salmon and serve on salad.
If using chicken breasts, pat dry and season both sides with pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Slice chicken into ½" pieces and serve on salad.