Start this recipe by removing the stalks off the kale and discard. Cut the kale into large 2 inch pieces and blanch in a pan of salted boiling water for just 1 minute. Remove and immediately place into a bowl of cold water to cool down. Drain, place into a large bowl and season well with salt and pepper. Next, cut fine slits into the flesh of the chicken breasts, season well with salt, pepper, thyme and chili if using. Heat the oil in a large pan and fry the chicken quickly on both sides for 3-4 minutes. Meanwhile, core and slice the red apple skin on and palace into the bowl with the kale. Add in the cashew nuts, dried cranberries and pomegranate.  Make a dressing by mixing together all the ingredients in a jar and pour over the salad.  Mix together well and serve the salad into 2 deep plates. Cut up the buffalo mozzarella and chicken and arrange decoratively on the salad. Serve immediately.