Chicken Casserole

2 chicken tenders, cut into bite sized pieces and saute
1 cup milk
1 cup white rice                                                              
1 can condensed cream of chicken soup                  
1/2 tsp salt

Preheat oven to 350 F. In a medium bowl, combine the milk, rice, sourp and salt. Mix well. Pour mixture into a lightly greased baking dish. Add chicken. Cover dish and bake for 90 minutes, stirring every 30 minutes. Uncover and bake another 15 minutes.

Chicken Chipotle Salad

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin

1 teaspoon chili powder

4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.