Boil 4 eggs until hard-boiled (approximately 12-15 minutes).

While the eggs are boiling, dice the onion, green bell pepper, and green onions into small pieces.

Set the diced vegetables aside.

Drain the canned chicken breasts and shred them slightly with a fork.

In a large bowl, mix together the shredded chicken, diced vegetables, and Miracle Whip.

Adjust the amount of Miracle Whip to your taste.

Once the eggs are cooked and cooled, chop them into small pieces.

Add the chopped eggs to the chicken and vegetable mixture and stir gently to combine.

Season with salt and pepper to taste.

Sprinkle paprika on top for added flavor and color.

Cover the bowl and let the chicken salad cool in the refrigerator for at least 15 minutes before serving.

Serve chilled and enjoy!