Boil the chicken legs until done, let cool then remove and shred the meat. Season with a little salt.
Heat the oil in a frypan and fry the onion until soft. Add the mushrooms and fry until everything is soft.
Mix the mayonnaise with the crushed garlic. Mix 1/4 of the mayonnaise with the chicken. Separate the egg yolks from the whites and grate each.
On a serving plate, build up a layered salad in the shape of a disk, as follows:
Layer 1: chicken and mayonnaise. 2: onions and mushrooms, topped with 1/4 of the mayonnaise. 3: grated egg whites and 1/4 mayonnaise. 4: grated cheese, topped with remaining mayonnaise. Sprinkle the grated egg yolks evenly over the top.
Cut the olives into 4 slices each and place on top to resemble sunflower seeds. Chill two hours in the fridge.
When ready to serve, place potato chips around the salad to resemble sunflower petals.