Remove the stems from the kale leaves with your fingers or a small knife. Tear the kale into bite-sized pieces and place in a large salad bowl.

Drizzle the kale with 2 tablespoons of the olive oil and squish it into the kale using your hands, like you are trying to squeeze water out of the kale. When the kale is coated in the oil, let it sit while you prepare the rest of the salad. This will soften the leaves slightly.

Make the dressing by combining the pesto, the juice of half the lemon, and ¼ teaspoon salt with a fork.

Preheat a grill for high heat grilling. Toss the chicken thighs with the lemon zest, ½ teaspoon EACH salt and pepper, and 2 tablespoons olive oil. Drizzle the corn with olive oil and sprinkle with salt and pepper.

Grill the corn until dark marks form, then remove from the grill and allow to cool. Grill the chicken until cooked through, about 7 minutes on each side.

When done grilling, slice the chicken and use a serrated knife to scrape the corn kernels from the cobs. Toss the kale with the juice from the other half of the lemon and ½ teaspoon of salt.

Assemble the salad. Make a bed with the seasoned kale and arrange segments of the corn, chicken, tomatoes, and mozzarella. Drizzle with the pesto dressing. Enjoy!