In a large bowl, mix yogurt, mayonnaise, dill, pepper, and seasoning salt until smooth.
Add chicken, apples, grapes, and green onions and mix until coated. Refrigerate until ready to serve.
Fill each pita half with about 2/3 cup of chicken salad.
Top with chopped cashews and serve.
Notes
I like to cook my chicken by wrapping it in foil, placing it on a baking sheet, and cooking it for 40-50 minutes at 375 F until done. Chicken stays moist and juicy this way.