Festive Layered Salad

Boil the chicken in salted water with a bay leaf, let it cool, and finely chop or shred into fibers.

Boil the carrots and eggs, then let them cool completely. Grate the carrots. Separate the egg whites and yolks, and grate them separately.

Grate the cheese on a fine grater. Finely chop the parsley.

Slice the red onion into half-rings and marinate for 15 minutes in a mixture of hot water, vinegar, salt, and sugar, then squeeze well.

Assemble the salad in layers inside a ring mold or salad bowl: boiled chicken with mayo, parsley with mayo, red onion with mayo, boiled carrots with mayo, corn with mayo, boiled egg whites with mayo, boiled egg yolks with mayo, and grated hard cheese with mayo.