Chop the rotisserie pieces (skin removed) into small bite sized pieces and place in a large bowl.
Slice the celery into small pieces and slice the grapes in half. Add to the bowl.
Add in the sliced almonds (toast for extra flavor) and the dried cranberries.
Pour in the ranch dressing until it generously coats all of the ingredients. Add a pinch of salt and pepper to personal preference and the poppyseeds.
Stir until combined.
Top each potato roll with a piece of lettuce and a generous scoop of the chicken salad mixture. Enjoy immediately.
Recipe courtesy of www.chelseasmessyapron.com.