best chicken salad ever tasted

Hard Boiled Egg, 4 large (remove)
Mustard seed, yellow, 1 tsp (remove)
Parsley, dried, 2 tbsp (remove)
Paprika, 1 tbsp (remove)
Tarragon, ground, 1 tbsp (remove)
Kraft Miracle Whip Fat Free Dressing, 6 tbsp (remove)
Canned Chicken, 3 can (5 oz) (remove)
Carrots, raw, 5 cup, chopped (remove)
Celery, raw, .5 cup, diced (remove)
Fresh Chives, 4 tbsp chopped (remove)
Green Peppers (bell peppers), .5 cup, chopped (remove)
Shallots, 6 tbsp chopped (remove)
Peppers, sweet, red, fresh, .5 cup, chopped (remove)
Yellow Peppers (bell peppers), 5 strips (remove)
Banana Peppers, .5 cup (remove)
Soy Sauce, 1 tsp (remove)

Boil eggs to hard boil, peel, mix with all other ingrediants and I use a chopper to polvarized everything. when I measured it out it made 6 eight ounce servings. actually the 6th one was 7.56 ounces. Chill and serve. I use it for lunches. It is great for people who have had lap band such as myself as it has over as 4 ounces gives over 11 grams of protein per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user CAUTIOUS.