If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Add to salad and combine.
If using salmon, pat dry, and season flesh side with a pinch of salt and 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 add to salad.