Cut the chicken breast into small cubes, sauté it in a little oil until lightly golden, then season with salt and black pepper to taste.
Boil the beets, potatoes and eggs, then let them cool completely and grate each one separately.
In a separate bowl, combine the grated beetroot with the finely ground walnuts, add about half a teaspoon of salt and mix well.
Start assembling the salad: place a glass in the center of a large serving plate and arrange the first layer of grated potatoes all around it.
The second layer will be the cooked chicken.
The third layer will be the grated eggs.
The fourth layer will be the shredded cheese.
The fifth layer will be the beet and walnut mixture.
Spread mayonnaise evenly over the top, then cover the entire surface with pomegranate seeds. Carefully remove the glass in the center and refrigerate the salad for 2–3 hours before serving.