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Preparation

1. Remove skin from chicken and place in a pot with finely chopped onion. Cover and cook for 1-1/2 hours over low heat. No water is needed, as chicken makes its own juice. When done, allow chicken to cool and save broth.
2. In a large bowl, whisk together chicken broth, mayonnaise, Dijon mustard, olive oil, vinegar, lime juice and black pepper. Set aside. This is the dressing for the chicken salad. 
3. Chop the carrots, spring onion, celery, parsley and hard-boiled eggs. Rinse the pickle spear and olives to remove some of the sodium; chop.
4. Mix together the chicken, vegetables, eggs, peas, parsley, pickles and olives.
5. Cover chicken mixture with dressing mixture and toss to combine ingredients.
6. Transfer to flat plate, cover and chill for at least 2 hours before serving.