1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 10 minutes. Meanwhile, snap off and discard woody bases from asparagus. Add asparagus spears to saucepan. Cover and cook for 2 to 4 minutes more or until potatoes are tender and asparagus is crisp-tender. Drain. If desired, cover and chill vegetables for up to 24 hours.
2. To serve, divide salad greens among 4 plates. Arrange the potatoes, asparagus, chicken, baby corn, beets, and snow pea pods atop greens. Sprinkle with chopped onion and pepper. Drizzle dressing over salads.