Start by placing the rotisserie chicken meat (skin and bones removed) into the bowl of your stand mixer fitted with the paddle attachment.

Add the mayonnaise, grated celery, grated carrots, grated shallot, grated garlic, paprika, onion powder, garlic powder, chili powder, lemon juice, salt, and pepper.

Mix on low speed until all ingredients are well combined and the chicken is shredded evenly into the mixture. Be careful not to overmix—you want a creamy, chunky texture.

Once mixed, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.

To assemble the sandwich, slice the ciabatta bun in half and spread mayonnaise on both sides.

Layer the butter lettuce evenly over the bottom half of the bun, followed by slices of heirloom tomato.

Add a generous scoop of the chilled chicken salad on top.

Drizzle with a little olive oil and season with salt and pepper to taste.

Close the sandwich with the top bun and serve immediately.