If you don't have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Combine yogurt, mayonnaise and curry powder in a large bowl.

Add chicken, pear, celery, cranberries and almonds; toss to combine.

If needed you can cover and refrigerate the salad for up to 2 days.

Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.