Pull the chicken off of the bones from the rotisserie and place on a cutting board.

Dice the chicken and add to a large mixing bowl.

Dice celery and pickles and add to mixing bowl.

Slice Grapes in half or quarters (your choice) and place in bowl.

Gently stir ingredients together until well mixed.

Stir in mayo.

Serve on croissant or your favorite bread.

Refrigerate remaining chicken salad and store for up to 1 week.