Sałatka Warstwowa - Layered Salad

Place chicken breast in pot with cold water, add bay leaf, peppercorns, and salt.

Bring to boil, reduce heat, simmer gently for 25 minutes until chicken is cooked through.

Remove chicken from broth, let cool completely, then shred or dice into small pieces.

In separate pots, boil unpeeled potatoes for 20 minutes and carrots for 25 minutes until tender.

Place eggs in pot with cold water, bring to boil, cook 10 minutes for hard-boiled.

Drain vegetables and eggs, rinse eggs in cold water, let everything cool completely.

Peel cooled potatoes and carrots, dice into small uniform cubes about 0.5cm.

Peel eggs, chop whites and yolks separately for use in different layers.

Dice pickles into small cubes, drain well in sieve to remove excess liquid.

Peel red onion, dice very finely, rinse briefly under cold water, pat dry.

Drain canned corn thoroughly in colander, shake to remove all moisture.

Now begin layering in clear glass bowl or trifle dish for beautiful presentation.

First layer: spread diced potatoes evenly on bottom, season lightly with salt and pepper.

Spread thin layer of mayonnaise over potatoes, spreading to edges.

Second layer: distribute all shredded chicken evenly, season lightly.

Spread mayo layer over chicken, ensuring complete coverage.

Third layer: add diced pickles mixed with finely diced onion, spread evenly.

Thin mayo layer over pickle mixture.

Fourth layer: distribute drained corn kernels, spreading to create even yellow layer.

Another thin mayo layer over corn.

Fifth layer: add diced carrots, press gently, spread mayo on top.

Sixth layer: sprinkle chopped egg whites evenly over carrots.

Final touch: spread generous layer of mayonnaise over entire top, smooth with spatula.

Decorate top with grated egg yolks, creating decorative pattern.

Optionally garnish with cherry tomatoes, fresh dill, or sliced radishes around edges.

Cover tightly with plastic wrap, refrigerate minimum 4 hours, preferably overnight.

Flavors meld and vegetables soften slightly as salad rests.

Serve cold, using large spoon to scoop through all layers so each serving has all components.