1. Combine chicken with water, sliced onion, celery tops and salt in a kettle or Dutch oven. Heat to boiling; reduce heat; cover; simmer about 1 hour, or until chicken is tender. Remove from broth and cool until easy to handle. (Save broth to start a soup another day.)
2. Skin the chicken and take meat from bones. Cut meat into bite-size pieces; put in a medium-size bowl.
3. Blend mayonnaise or salad dressing, sour cream, lemon juice and pepper in a small bowl. Combine celery, onion and dill pickle with chicken; add the dressing; toss until evenly coated. Cover; chill at least an hour to season and blend flavors.
4. Line salad bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with paprika.