If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using scallops, pat dry and season all over with a pinch of salt and pepper. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner and add to salad as desired. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.