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Makes: 4 servings
Start to Finish: 20 minutes
  •  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)


  1. 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.

  2. 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).