1 pound skinned boned chicken breast
1 cup shelled green peas
1 cup seedless red grapes -- halved
1/2 cup plain low-fat yogurt
1/2 cup low-fat sour cream
1 teaspoon curry powder
2 teaspoons lemon juice
8 curly leaf lettuce leaves
4 pita bread rounds (6-inch) -- cut in half

Bring 4 cups water to a boil in a large saucepan; add chicken. Reduce heat, and simmer, uncovered, 13 minutes. Add peas; cover and simmer an additional 7 minutes or until the peas are crisp-tender. Drain and coarsely chop chicken. Combine chicken, peas, and grapes in a bowl. Combine yogurt, sour cream, curry powder, and lemon juice; stir well. Pour over chicken mixture; toss gently. Cover and chill, if desired. Spoon 1/2 cup chicken salad into each lettuce-lined pita half. Yield: 8 servings.