6-8 boneless chicken breasts
4 eggs
1/2 med. onion
4-6 stalks celery
1/2 - 3/4 c. Miracle Whip (more may be required, see preparation)
1 - 1 1/2 tsp. garlic powder (to taste)
1/4 tsp. celery powder
1 tsp. salt
1/2 tsp. white pepper
6-8 green olives with pimiento centers (opt.), diced

PREPARATION: Boil chicken breasts for 20 minutes and allow to cool completely. Hard boil eggs and allow to cool completely.

In a food processor add all ingredients, except the chicken, olives and eggs. Pulse chop until the onion and celery are in medium size chunks. Keep sides of processor bowl scraped. Add eggs and chop.

Cut chicken breasts into 4 pieces each. Place in processor and chop to large chunks only. Check consistency. If too thick, add Miracle Whip. Stir in by hand and recheck. If consistency is correct, finish chopping chicken to desired size pieces. DO NOT OVER CHOP. This will turn to a patee very quickly (which is also delightful).

Remove processor blade. By hand, mix in diced olives.

Refrigerate overnight. (This lets the flavor set.)

SERVING: Spoon portions onto a bed of lettuce, sprinkle lightly with paprika, and garnish with your favorite cracker (Triscuits are good unless you are on a low salt diet). Leftovers may be kept up to 1 week in the refrigerator.