Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes 1 cm in saize. Boil the carrot until just getting tender. remove and cut into rounds 1 cm in thickness. Boil peas in the salted water from the potatos for 5 minutes and drain. Section the orange, remove the section membranes, and cut into 3 cm chunks. Mix the fruit and vegetables together with the cooked chicken cubes. Press the egg yolks through a seive and mix with 2 T of olive oil until a smooth, creamy paste is formed. Stir in 2 T of the cider vinegar & half cup each of the mayonaise and the sour cream/yogurt. Season to taste. Pour the dressing over the warm vegetables, toss, and cover. refrigerate for 8-12 hours. Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley & dill. Pour over the salad and sprinkle the dill & parsley over this. Srve on bed of lettuce leaves or red cabbage leaves.