Boil the chicken breasts in lightly salted water. Boil the eggs well, peel them and cut them into pieces. Peel the tomatoes and cut them into quarters. Remove the cores and cut the meaty parts of the tomatoes into slices. Cut the potatoes into slices of about 1/2″ (1 cm) thick. Cut the pickles into pieces.
Wash the green salad, shake it well and cut it into coarse pieces. Slice the onions finely. Cut the cooled chicken into pieces and mix it with the potatoes, pickles, capers and olives. Make a dressing from the mayonnaise and cream, dill, salt, pepper and vinegar, pour it over the salad.
Mix lightly and leave it in the refrigerator for the flavors to mix. In the dishes in which you intend to serve it, place a layer of green salad, then chicken salad and finally decorate with tomato slices.