
Boil potatoes, beets and carrots in salted water. Then cool and grate the vegetables on a coarse grater.

Boil the eggs, peel them and grate them on a medium grater. Grate the cucumber on a medium grater as well.

Assemble the salad: place the chicken breast on the bottom of the dish and spread with mayonnaise. Then layer the boiled vegetables, layer by layer, layering with mayonnaise.

Place the eggs and cucumber as the last layers. Grease the top layer with mayonnaise and evenly distribute the pomegranate seeds.

Place the salad in the refrigerator for 1 hour, then serve.