Turn heads this New Year's Eve with Ruby Salad - a vibrant, tasty concoction

Ingredients:

• About 1.5 lbs of chicken breast,
• 2 bay leaves,
• 4 grains of black pepper,
• 3 flat teaspoons of salt,
• 2 large pomegranates,
• 2 hard-boiled eggs,
• Shallot or red onion,
• 4 medium pickled cucumbers,
• A handful of black olives,
• 3 tablespoons of mayonnaise,
• Salt and pepper to taste.

Method:

1. Place the chicken in cold water, and add bay leaves, pepper, and salt. Cook everything covered over medium heat, continually skimming off any scum that forms on the surface of the water.
2. Boil the eggs until they're hard, and let them cool down.
3. Cut the pomegranates in half crosswise. Use a spoon to knock the seeds into a bowl. Alternatively, you can cut the fruit in half and manually extract the seeds. Be sure to wear gloves, as pomegranate juice can stain your hands.
4. Shred the cooled chicken meat.
5. If you're using beets, grate them and drain the excess water.
6. Dice the eggs, onion, and cucumbers. Slice the olives.
7. Put all chopped and sliced ingredients into a large bowl. Add salt, pepper, and mayonnaise and mix everything thoroughly. Press down on the mixture with a spoon.
8. Quickly invert the bowl onto a plate. Tap it on each side and then lift it off after a while. Smother the resulting mound with the grated beetroot and pomegranate seeds.
9. Your ruby salad is complete! You can now refrigerate it for about an hour before serving.