Method:

1. Wash chicken in cold water. Cut onion in half. Place chicken and onion in large saucepan, cover with water, and bring to a boil over high heat. 

2. Cover pan, reduce heat to low and simmer for 30 to 40 minutes, or until chicken is tender and white all the way through. Remove from heat and let chicken cool to room temperature in broth. Discard onion. 

3. While chicken is cooking, wash potatoes well, place in a large saucepan, and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and cover pan, leaving cover slightly ajar so steam can escape. Cook until potatoes can be easily pierced with a fork. Drain in a colander and rinse with cold water until cool. 

4. While chicken and potatoes are cooking, place eggs in a large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover pan, and let stand for 20 to 25 minutes. Rinse with cold water until cool. 

5. Cool salad ingredients to room temperature before preparing salad. Cut chicken into bite-sized pieces. Peel potatoes and eggs. Cut potatoes, eggs, and pickles lengthwise into quarters, then chop into wedges. Place in a large bowl. 

For the dressing:

1. Prepare dressing in a small bowl. Combine olive oil, mayonnaise, sour cream, salt, and pepper and mix well. Add dressing and sweet peas to salad and toss well. 

2. Serve in a large bowl and garnish with fresh parsley, chopped scallions, and fresh or dried dill.