Roast Chicken With Grape And Blue Cheese Salad

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2 small heads Boston or Bibb lettuce, torn into pieces

4 stalks celery, sliced on the diagonal

1/2 red onion, finely chopped

2 cups (about 1/2 pound) green grapes, halved

3 ounces blue cheese, crumbled

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/3 cup extra-virgin olive oil

Kosher salt and pepper

1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced

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