Almond Chicken Pita
This is a great sandwich served for as a quick dinner, and still tastes great as a leftover for lunch the next day.

1 pound raw boneless, skinless chicken breast
paprika
salt
white pepper
¾ cup plain nonfat yogurt
1 tablespoon lemon juice
1 teaspoon dry mustard
¼ cup chopped spring onion
1 tablespoon chopped fresh dill or tarragon, OR ½ teaspoon dried tarragon or dill
½ cup finely chopped celery
1 cup halved red seedless grapes
½ cup (2 oz.) slivered or sliced almonds, toasted
several leaves crisp lettuce
4 pita breads, halved

1. Rinse the chicken breasts and place in a single layer in a microwave-safe dish. Sprinkle with paprika, salt and pepper. Cover and cook on high setting for 5 minutes. Rotate the dish and cook another 5 minutes, or until chicken is thoroughly cooked. Cool in refrigerator.
2. In a large bowl combine the yogurt, lemon juice, dry mustard, spring onions, dill or tarragon and celery and stir to combine. Dice the chicken and add it to the yogurt mixture along with the grapes and almonds. Blend well, and season with salt and pepper to taste.
3. Spoon about ½ cup into each pita half stuffed with a lettuce leaf, and serve.

4 servings
Each serving contains 474 calories, 37 grams protein, 50 grams carbohydrate, 14 grams fat, 7 grams fiber, 69 mg cholesterol