Set a large pot of water over high heat and add 2 teaspoons salt. Once boiling, poach the chicken with a bay leaf and thyme, until cooked through. about 15 minutes. Meanwhile, prepare any meats that need cooking or slicing. Chill the meats.
Refill the pot of water and add more salt. Bring to a boil. Cut the potatoes into bite size pieces and boil for 10-12 minutes. Then add in the cauliflower florets and boil another 3 minutes. Finally toss in the asparagus, and frozen vegetables. Simmer another 1-2 minutes. Drain all vegetables. Prepare all remaining vegetables. Chill.
Puree all dressing ingredients, except oil, in a blender until smooth. Then with the blender still running, drizzle in the oil slowly until emulsified.
If desired, marinate any meats or vegetables in 1 cup of dressing for a minimum of 30 minutes then remove and retain dressing for salad. (Optional)
On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer.
Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing.
This traditional salad blend is meant to be elaborate for celebrations. However, you can omit any ingredient you like for a simplified version.