A very Zoneful Mexican salad.
Cut the chicken into strips and brown in the 1/4 cup salsa in a small skillet. Set aside to cool. Once cool cut into rough dice. While chicken is cooling, place olive oil in skillet to heat. Add onion and sauté for a couple of minutes before adding the garlic. Then add the chili powder, bay leaf, tomatoes and black beans. Stir for just a minute or so, then add a cup of water, salt and pepper. Let the beans heat through, 5-7 minutes. In two large bowls, divide lettuce, remaining salsa, diced chicken, black bean mixture, green onions and black olives. Top with mozzarella cheese,