Place chicken breasts in a medium sauce pan (cut large breasts in half), cover with water, add 1 tsp salt and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes or until cooked through. Drain and let rest until cool enough to handle then dice.
Finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to a boil. Continue cooking uncovered for 10-12 minutes or until tender, then rinse with cold water and drain.
Transfer potato mixture to mixing bowl and toss with chicken.
Add peas, diced hard boiled eggs, diced baby pickles, diced onion, fresh dill to chicken potato mixture and stir until well combined.