Begin by preparing the chicken. If using raw chicken breasts, place them in a medium saucepan, ensuring they are covered with water. Add 1 tsp of salt, bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until fully cooked. Once cooked, drain the water and set the chicken aside to cool. Once cool enough to handle, dice the chicken into bite-sized pieces. Alternatively, if using rotisserie chicken, remove the skin and shred the meat into small pieces. Transfer the diced chicken to a large mixing bowl.

While the chicken is cooling, prepare the vegetables. Peel and dice the carrots and russet potatoes into evenly sized pieces. In a separate pot, bring water to a boil and add a pinch of salt. Place the diced carrots and potatoes into the boiling water, and cook uncovered for 10-12 minutes or until the vegetables are tender. Once cooked, rinse them with cold water and drain well. Lay them out on paper towels to remove any excess moisture, then add them to the mixing bowl with the chicken.

To the same mixing bowl, add the thawed peas, boiled and diced eggs, diced pickles, finely chopped onion, and fresh dill. Gently stir everything together to combine. Gradually add mayonnaise, adjusting to your preferred level of creaminess. Season with salt and pepper to taste, and mix once more to ensure even distribution of flavors. Serve chilled and enjoy!