The Weekly Newspaper of Inglewood
Herald Publications - El Segundo, Hawthorne, Lawndale & Inglewood Community Newspapers Since 1911 - (310) 322-1830 - Vol. 70, No. 31 - August 5, 2021
The Inglewood Teachers Association (ITA) and Instructional Leadership Corps partnered with Musicians at Play (MAP), an organization of professional musicians that collaborate with schools throughout Los Angeles county to mentor youth musicians. During the summer music
camp concert, our amazing students were able to showcase all that they have learned over the summer by performing various songs, playing a wide range of musical instruments, including, violins, trumpets, flutes, clarinets and saxophones. We want to congratulate our
students on a job well done. Thank you Musicians at Play, Bertrand’s Music and all of the IUSD staff who supported our students during this summer program. Photo courtesy Musicians at Play.
Students Gave a Special Performance to
Family, Friends and IUSD Staff
This refreshing salad is especially quick and easy because the chicken is cooked in the microwave.Use the photo as a guide to
arranging the ingredients, and you’ll have a dish that tastes and looks as good as what you get in a restaurant.
Ingredients Directions
• 1 pound skinless, boneless chicken breast halves, cut into
1-inch cubes
• 3 teaspoons taco seasoning mix
• 3 tablespoons lime juice
• 1 head romaine lettuce, cut into strips
• 1 large green or red bell pepper, chopped (about 1 cup)
• 1 large ripe avocado, pitted, peeled and sliced (about 1 cup)
• 1 large tomato, cut into wedges
• 1 cup shredded Cheddar cheese(about 4 ounces)
• 1/2 cup light sour cream
• 1/2 cup Pace® Chunky Salsa
Southwestern Chicken Salad
Provided by Campbell Soup Company
• Step 1: Place chicken into an 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle the chicken with the taco
seasoning and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cover the dish with
microwavable plastic wrap, turning back one corner to vent.
• Step 2: Microwave on HIGH for 4 minutes or until the chicken is cooked through, stirring once halfway
through cooking.
• Step 3: Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese.
Drizzle the avocado with the remaining lime juice.
• Step 4: Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the
platter and the sour cream mixture with the plastic wrap and refrigerate for 3 hours. Drizzle the
salad with the sour cream mixture before serving.
Send us a photo and recipe of your favorite dish. We’d love to share it with the community. Send to: web@heraldpublications.com