If using roasted chicken breast, place chicken in a microwave-safe bowl and microwave until warm, 1-2 minutes. Add to salad and toss.
If using salmon, pat fillets 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 minimum internal temperature, 4-6 minutes per side. Flake and serve on salad
If using shrimp, pat shrimp dry and season both sides with a pinch salt and pepper. 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 minimum internal temperature 1-2 minutes. Serve on salad.