Drain the canned corn.
Pre-boil the chicken then cool. Cut meat into small cubes.
Drain the canned pineapples and cut them into small cubes.
Grate cheese on a coarse grater.
Hard-boiled eggs, chill, peel, and chop into small cubes.
Form the salad in layers using a culinary ring, smearing each layer with mayonnaise: chicken — canned pineapples — eggs — canned corn — cheese.
Remove the culinary ring and place the salad in the refrigerator for 1—2 hours
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