Makes 6 servings

1	pound boneless skinless chicken breasts
1/2	cup plain nonfat yogurt
1/4	cup reduced-fat mayonnaise
2	tablespoons fresh tarragon leaves, minced, or 2 teaspoons dried tarragon leaves
2	teaspoons Dijon mustard
2	teaspoons honey
1/2	teaspoon black pepper
1	cup thinly sliced celery
1	cup red seedless grapes, cut into halves
1	medium head red leaf lettuce, washed
3	pita bread rounds (2 ounces each)

Cut chicken breasts into 1/2-inch dice. Bring 1 quart water to a boil in large saucepan. Stir in chicken. Cover; remove from heat. Let stand 6 minutes or until chicken is no longer pink in center. Rinse under cold water until cool; drain well.
Meanwhile, combine yogurt, mayonnaise, tarragon, mustard, honey and pepper in large bowl until blended. Add chicken, celery and grapes; stir to coat with dressing. Separate lettuce leaves. Select 6 large leaves and discard stems. Tear or shred remaining leaves.
Cut each pita in half crosswise; gently open. Line each half with 1 large lettuce leaf. Place handful of torn leaves and about 2/3 cup chicken mixture in each pita half.

Serving Size:	1 sandwich (1/2 pita round with 2/3 cup chicken mixture)
Sodium	278 mg
Protein	22 g
Fiber	1 g
Carbohydrate	28 g
Cholesterol	50 mg
Saturated Fat	1 g
Total Fat	6 g
Calories from Fat	21 %
Calories	249

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