If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using chicken breast, pat dry and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat, and add 1 tsp. olive oil. Add to hot pan and cook until chicken reaches minimum internal temperature, 5-7 minutes per side. Add chicken to salad as desired.