Cut the onion into half rings, mushrooms into plates. Fry in vegetable oil until tender. Pre-boil the beans and eggs.
Add fried mushrooms and diced eggs to the beans.
Cut the chicken into cubes, pass the garlic through the press. Finely chop the dill, add the pomegranate seeds and literally a spoonful of mayonnaise / yogurt / sour cream. It is better to use bright, specific salt in the salad, with a piquant note of spices (Adyghe / Svan / Georgian /). Stir the salad.
