2 cans (5 ounces each) chicken breast, drained, Valley Fresh®
1 stalk celery, chopped
1 scallion (green onion), finely chopped
1 tablespoon finely chopped fresh basil leaves
1⁄4 cup sour cream
2 tablespoons mayonnaise, Hellmann’s® or Best Foods®
1 teaspoon Dijon mustard, Grey Poupon®
1 teaspoon lemon juice, Minute Maid®
1 teaspoon salt-free lemon pepper, The Spice Hunter®
4 slices soft white bread
Additional fresh basil leaves and sprigs (optional)
In a medium bowl, break chicken into bite-size pieces. Gently stir in celery, scallion, and basil. In a small bowl, stir together sour cream, mayonnaise, Dijon mustard, lemon juice, and lemon pepper. Pour sour cream mixture over chicken mixture; stir just until combined.
Trim crusts from bread slices; toast slices in a toaster. Place additional basil leaves on toast (optional). Spoon chicken mixture onto bread, spreading evenly. Garnish each sandwich with a sprig of basil (optional).