Sunflower salad with pineapples

8 servings
1 hour 45 min

Prepare the components of the salad: - peel the tomatoes, finely chop with a sharp knife; - boil eggs, peel from shells, rub squirrels and yolks on a fine grater separately; - thinly chop the chicken. Collect the salad, following the specified sequence: - meat, - tomatoes, - proteins, - corn, - pineapple, - yolks. Here it is important not to overdo it with mayonnaise - grease the layers moderately, otherwise the salad will "float. " Turn the finished salad into "Sunflower" using chips (petals) and olives (middle). Send the dish to the fridge for an hour (at least). Enjoy the unique taste of the legendary salad!