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Cut the rotisserie chicken breast into cubes. Place the pieces in the bowl of a stand mixer fitted with a whisk attachment and blend on low speed until the chicken breaks up into fine shreds.
Using a box grater with medium holes, grate the celery and shallot, into fine pieces (discard the strings of the celery that may be left behind after grating it).
On low speed or by hand stir the celery and shallot into the chicken shreds and then sprinkle in the pepper, onion powder and salt (to taste).
Drizzle in the rice wine vinegar and then add the mayo and stir everything together until combined.
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