My curried chicken salad is much spicier, thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper (but adjust according to the spiciness of your curry powder). Lots of crunchy celery goes in (because I love celery), along with halved red grapes for sweetness.

Spicier Curry Chicken Salad

Ingredients 

• 1 pound boneless, skinless chicken breasts, cooked and chopped into bite-size pieces
• 2 tablespoons finely diced shallots
• 1/4 cup diced celery, plus 1 tablespoon chopped leaves
• 1/2 cup halved red grapes
• 1 tablespoon lemon juice, or to taste
• 2 tablespoons mayonnaise
• 1 tablespoon curry powder
• 1 pinch cayenne pepper
• 1 pinch sugar
• Kosher salt and freshly ground black pepper, to taste
• White sandwich bread or Little Gem lettuce cups, for serving

• Directions

• In a large bowl, stir together the chicken, shallots, celery, celery leaves, grapes, lemon, mayo, curry powder, cayenne pepper, sugar, salt, and pepper until fully incorporated. Let sit in the fridge for a couple hours (or overnight) before eating. Tastes better that way, for some reason.
• Serve between sandwich bread or in lettuce cups.

https://food52.com/recipes/80769-spicier-curry-chicken-salad