Instructions: 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.

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