The bright red pearls give the salad a sweet and sour note and a nice crunch.
Peel and quarter the onion.
In a small pot, cook the chicken breast with one teaspoon of salt, the onion, and some water for 30 minutes. Once cooked, remove from the broth, drain, and shred it apart.
Boil the eggs for 10 minutes and finely chop them.
Meanwhile, finely dice the salt-dill pickles.
Wash the cilantro, spin it dry, and chop it finely.
Grate the lemon zest and juice the lemon.
Remove the seeds from the pomegranates and set them aside.
Mix all the ingredients except for the pomegranate seeds thoroughly, and season with salt and pepper to taste. Transfer to a bowl and refrigerate for 1 hour.
Turn the chicken-pomegranate salad out of the bowl and coat it with mayonnaise.
Gently apply the pomegranate seeds all around and press them lightly. Optionally, refrigerate again for 1 hour.