Tailgate Chicken Salad in a Pita

4 chicken breast pieces, cooked, boned, skinned and diced
1 ½ c. seedless grapes, halved (preferably red)
1 c. celery chopped
1 (5 oz.) can water chestnuts, drained and sliced
¾ c. slivered almonds, toasted
3 tbsp. pickle relish
1 c. Dukes mayonnaise
1 tsp. dry mustard
2 tsp. curry powder
½ tsp. salt or salt to taste
Pickle relish juice or juice from sweet pickles
Lettuce, chopped
Pita bread

Combine chicken, grapes, celery, water chestnuts, almonds and relish. Mix mayonnaise, mustard, curry powder and salt in a separate bowl. Combine to chicken mixture and add pickle juice to moisten. Adjust salt. Chill for several hours. Serve in pita pockets with lettuce. Also wonderful on spiced-nut bread. Serves 6.