Step 1

Pour buttermilk into a large bowl. Add dried dill, salt, and freshly ground black pepper. Stir well.

Step 2

Carefully place chicken breasts into the marinade. Cover and refrigerate 3-5 hours.

Step 3

Preheat oven to 400 F.

Step 4

Remove chicken from the marinade and pat dry with paper towel. Discard the marinade.

Step 5

Heat 1 - 2 tablespoons oil in a heavy cast iron skillet over medium high heat. Carefully place each chicken breast in the pan, taking care not to overcrowd the pan.

Step 6

Sear chicken in the hot skillet for 5 minutes, then flip and sear for another 5 minutes. Place skillet with chicken in the oven for 10 minutes, or until the chicken reaches 165 F.

Step 7

Remove chicken from oven and allow it to cool to room temperature. Once chicken is at room temperature, place it the fridge and allow it to chill for an hour.

Step 8

Fill a small saucepan with water and add 4 - 6 eggs. Bring to a boil over high heat, and immediately lower to low - medium heat for a light boil. Lightly boil eggs for 7 minutes then drain and plunge into cold water to stop them from cooking further.

Step 9

Dice the cold chicken, then add to a medium mixing bowl. Next, add the finely diced red onion, diced pickles, chopped capers, dried dill, and mayonnaise. Season with freshly ground pepper and mix well.

Step 10

Peel the eggs and slice them in half, in quarters or dice them to add directly to the salad.

Step 11

Line a shallow bowl with lettuce leaves and place the salad in a mound in the middle of the bowl. Arrange sliced eggs around the salad. Garnish with edible flowers, chopped fresh dill or chives.

Step 12

Serve chicken salad in a sandwich with lettuce and chopped eggs, or on toasted bread, lettuce cups or on crackers.