Print Recipe

Pomegranate Wreath Salad

Servings: 6
Calories: 444kcal


  • 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


  • 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.


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%