Begin by shredding your leftover rotisserie chicken into bite-sized pieces and place in a large mixing bowl.

Preheat your oven to 350°F (175°C) and spread slivered almonds and coconut flakes on a baking sheet. Bake for 7–8 minutes until golden brown.

In the bowl with the shredded chicken, add the halved grapes, diced celery, mayonnaise, sour cream, salt, and pepper. Stir gently to combine.

To serve, lay a bed of torn lettuce leaves on a platter. Spoon the chicken salad over the greens.

Feel free to personalize the salad with more grapes, herbs, or additional veggies.