Chicken breast: add the chicken breast to a medium saucepan along with the onion, bay leaf, 2 teaspoons of salt, and cover with water. Bring to a boil and cook for 20 minutes, or until the chicken is cooked. Let it cool and shred.
Potatoes: Add the potatoes to a medium saucepan, cover with water and add 1 tablespoon of salt. Once it starts to boil, set a timer for 6 minutes. Take out a small piece of potato and see if it is cooked, but firm. Drain.
Carrots: In a small saucepan, add the carrots and 1 teaspoon of salt. Cover with water and cook for 8 minutes. Drain.
Peas: In a small saucepan, bring a little water to a boil. Once it boils, add the peas and cook for 5 minutes. Drain.
Once everything is cool, add the chicken, potatoes, carrots, peas, and mayonnaise to a large bowl. Mix carefully so as not to mash the potatoes. If desired, add salt.
Serve: on a plate, place 1 lettuce leaf, add the chicken salad on top, and garnish with sliced tomatoes, sliced hard-boiled eggs, and olives.
The number of calories is only for the salpicon, without the rice.