Pineapple Chicken Salad Pitas

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2 1/2 cups chopped cooked chicken breast (about 1 pound)

1/2 cup matchstick-cut carrots

1/3 cup sliced almonds, toasted

1/3 cup light mayonnaise

1/4 cup finely chopped green onions

1/4 cup plain fat-free yogurt

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (8-ounce) can crushed pineapple in juice, drained

4 (6-inch) whole wheat pitas, each cut in half

8 Romaine lettuce leaves

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