2 chicken breast halves (cooked and coarsely chopped)
Dressing
3/4 teaspoon dried leaf oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
Salt (to taste)
2 tablespoons fresh lemon juice
4 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
Instructions
Cook the angel hair pasta in boiling salted water following the package directions; drain in a colander and let cool. For fast cooling, run cold water over the pasta.
Transfer the drained and cooled pasta to a large bowl; add the green onions, bell peppers, black olives, shrimp, and chopped chicken.
In a small bowl, whisk together the dressing ingredients; pour over salad.
Refrigerate the salad until thoroughly chilled. The flavor is best when it is chilled for a few hours or overnight.
Serve the pasta salad on spinach or romaine lettuce leaves with slices of avocado or tomatoes.