Place chicken thighs in a medium pan and cover with water. Add salt to water and bring to a boil. Reduce heat and let simmer until done, about 20 minutes. Remove from water and place on a sheet pan to cool. Shred the cooled chicken and set aside.
Prepare pasta according to directions. Drain and rinse with cold water to stop it from overcooking. Toss with olive oil to prevent sticking; set aside.
Toss celery, red onion, eggs, gherkins and black olives with the cooked pasta in a large bowl.
Combine mayonnaise, pickle juice, salt and pepper in a medium bowl and mix until incorporated. Mix the mayonnaise dressing into the pasta mixture and season to taste.
Cover and refrigerate for at least 1 hour; stir before serving.