I used a lunch sized plate. That may give you a sense on the size of salad for the amount of ingredients listed above. 

Directions: 

• First prepare all the ingredients before putting the salad together.
• In a small pot filled with water, boil the chicken breast for 15- 20 minutes.
• In a different pot boil 1 red beet, 1 large potato, 2 medium carrots. Boil until vegetables are soft. 15-20 minutes.
• In a a small pot boil eggs for 10 minutes, then put them in cold water. (this will help you peel fast)
• Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
• Mince the a clove of garlic.
• Chop or blend 1/4 cup of walnuts.
• Break the pomegranate and take the seeds out.
• After the boiled ingredients have boiled and cooled down, grate on a small sized grater vegetables and eggs. Shred the chicken breast into small pieces.  Put each ingredient separate from the others.

Putting the Pomegranate Wreath Salad together: 

• Place a cup upside down in the middle of a lunch plate.
• Put shredded chicken on around the cup. Add a pinch of salt and a gently spread a tablespoon of mayonnaise.

• Add grated carrots on top of the chicken. Spread a tablespoon of mayonnaise gently.

• Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
• Sprinkle with 1/3 of the chopped walnuts.

• Add half of grated beets, and half of the walnuts that are left.

• Add the sautéd onions and minced garlic and another pinch of salt and pepper.

• The rest of the chicken goes on top of the onion. Plus a pinch of salt, pepper and spread 1 Tablespoon of mayonnaise.
• On top of that add shredded eggs. Then the rest of beets.
•  Spread 2-3 Tablespoon of mayonnaise to cover everything.
• Carefully take out the cup.

• Put pomegranate all over the cake.

• Here is the inside of Pomegranate Wreath Salad.