Cut the chicken breast into cubes and fry in a pan with a little oil, then add salt and pepper to taste.

Boil the beets, potatoes, and eggs, then let them cool. Grate them.

Place the beets in a separate container, add the ground walnuts and half a teaspoon of salt. Mix well.

Start assembling the salad: place a glass in the middle of a large plate and arrange the first layer of potatoes around it.

The second layer will be chicken meat; the third layer will be eggs; the fourth layer will be grated cheese; and the fifth layer will be beets mixed with walnuts.

Then spread the mayonnaise on top, and finally add the pomegranate seeds until they cover the entire surface. Carefully remove the glass from the center, and refrigerate for 2-3 hours. Enjoy!