Indian-Spiced Chicken Salad Sandwiches

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Vegetable oil, for the grill

Four 8-ounce skinless, boneless chicken cutlets

1 tablespoon extra-virgin olive oil, plus more for brushing

2 teaspoons mild curry powder

Salt and freshly ground pepper

6 whole wheat pita breads, top thirds trimmed off

3/4 cup plain low-fat yogurt, preferably Greek-style

1 tablespoon honey

1 large carrot, shredded

2 tablespoons finely chopped cilantro

1 scallion, thinly sliced

2 tablespoons dried currants

3 tablespoons roasted and salted shelled sunflower seeds

6 cups lightly packed mesclun

1 cup alfalfa sprouts (2 ounces)

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