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

Directions: 

• First, prepare all of 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, and 2 medium carrots. Boil until vegetables are soft (15-20 minutes.)
• In a small pot boil the eggs for 10 minutes, then put them in cold water. (This will help you peel them faster.)
• Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
• Mince 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 cooked and cooled down, grate the ingredients on a small grater. 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 1 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 the 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, and a pinch of salt & pepper and spread 1 Tablespoon of mayonnaise.
• On top of that, add the 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 pretty inside of the Pomegranate Wreath Salad!

Print Recipe

Pomegranate Wreath Salad

Servings: 6

Calories: 444kcal

Ingredients

• 1 chicken breast
• 1 red beet
• 1 large potato
• 2 medium carrots
• 2 large eggs
• 1/2 yellow onion 1 Tablespoon of unsalted butter to sauté
• 1/4 cup walnuts
• 1 cup mayonnaise
• 1 clove of garlic
• 1 pomegranate
• salt and pepper
• 1 Tbsp unsalted butter

Instructions

• I used a lunch sized plate. That may give you a sense on the size of salad for the amount of ingredients listed above.
• 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, and 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 them faster.)
• Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
• Mince 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 cooked and cooled down, grate ingredients on a small-sized grater. 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 1 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 the 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.

Nutrition

Calories: 444kcal | Carbohydrates: 18g | Protein: 13g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 332mg | Potassium: 568mg | Fiber: 4g | Sugar: 9g | Vitamin A: 71.4% | Vitamin C: 14.5% | Calcium: 4.4% | Iron: 11.5%