Spicy Chicken and Yogurt Pita Sandwiches

1 1/2 cups low-fat plain yogurt3 tablespoons minced green onions2 tablespoons minced fresh cilantro1 tablespoon lemon juice (fresh-squeezed preferred)1 teaspoon ground cumin2 cups cubed, cooked chicken breast1 medium ripe tomato, cored and chopped 1/2 cup diced seedless cucumber1 jalapeno pepper, stem end trimmed, seeds and membrane removed, and minced (or to taste)4 pita bread rounds, splitOne hour before making the sandwiches: Place a wire mesh strainer over a bowl deep enough to keep the strainer's bottom from touching the bowl's bottom. Add the yogurt. Set aside to drain.Add drained yogurt to a medium glass or stainless steel bowl along with green onion, cilantro, lemon juice and cumin and whisk together until combined. Add chicken, tomato, cucumber and jalapeno and stir or fold together until moistened and combined. Taste and adjust seasonings. Cover and refrigerate for one hour to let the flavors blend.To make sandwiches: One at a time, open up each one of the pita bread halves and scoop one-eighth of the chicken salad into each half. Serve immediately.Serves four.Nutrition values per serving (no salt added): 480 calories (9.7 percent from fat), 5.2 g fat (1.4 g saturated fat), 69 g carbohydrates, 3.7 g fiber, 37 g protein, 62 mg cholesterol, 686 mg sodium.