Save to Pinterest I stumbled onto this salad during a late spring heatwave when turning on the stove felt impossible. A friend sent me a video of someone violently smashing cucumbers with a rolling pin, and I was hooked. The crunch, the garlic, the way the jagged edges soak up dressing, it all made sense immediately. I threw in leftover rotisserie chicken because I was hungry, and suddenly it wasn't just a side dish anymore.
The first time I made this for my sister, she was skeptical about the whole cucumber thing. But after one bite, she went quiet, then asked for the recipe on her phone. We sat on the porch with our bowls, sesame seeds stuck to our fingers, debating whether to add peanuts next time. That's when I knew this was a keeper.
Ingredients
- Persian or mini cucumbers: Their thin skin and few seeds make them ideal for smashing, and they stay crisp without getting watery.
- Scallions: The green parts add a mild onion flavor that doesn't overpower the freshness of the cucumbers.
- Garlic: Fresh minced garlic is non-negotiable here, it delivers that sharp, aromatic punch that makes the dressing come alive.
- Rotisserie chicken: Pre-cooked chicken saves time and adds juicy, savory protein without any extra effort.
- Light soy sauce: It brings salty umami depth, choose a gluten-free version if needed and you won't lose any flavor.
- Rice vinegar: The gentle acidity brightens everything and keeps the salad from feeling heavy.
- Toasted sesame oil: A little goes a long way, it adds a nutty richness that ties the whole dish together.
- MSG: This is the secret weapon for amplifying savory flavors, but it's optional if you prefer to skip it.
- Sugar: Just a touch balances the salt and acid, rounding out the dressing perfectly.
- Chili flakes or chili crisp: Adjust the heat to your mood, I like a generous sprinkle for a lingering warmth.
- Toasted sesame seeds: They add a subtle crunch and a gorgeous finishing touch.
- Fresh cilantro: Optional, but it brings a burst of herbaceous brightness if you're a fan.
Instructions
- Smash the cucumbers:
- Lay the cucumbers on a sturdy cutting board and give them a firm whack with a rolling pin or the flat side of a knife until they crack and split open. Then slice them on an angle into chunky 2-inch pieces that look rustic and inviting.
- Combine the base:
- Toss the smashed cucumber pieces, sliced scallions, and minced garlic into a large bowl. The garlic will cling to the jagged cucumber edges beautifully.
- Make the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes until the sugar dissolves. Taste it and adjust the heat or salt to your liking.
- Dress and marinate:
- Pour the dressing over the cucumber mixture and toss everything together with your hands or tongs. Let it sit for 5 minutes so the cucumbers can soak up all that flavor.
- Assemble and top:
- Pile the dressed cucumbers onto a wide serving platter and scatter the shredded rotisserie chicken on top. Finish with a generous sprinkle of sesame seeds and a handful of cilantro if you're using it.
- Serve immediately:
- This salad is best enjoyed right away while the cucumbers are still crisp and cold. Grab a fork and dig in.
Save to Pinterest I brought this to a potluck once, worried it was too simple or too weird. Within ten minutes, the platter was empty and three people were crowded around me with their phones out, recording my explanation. It turns out, sometimes the most unfussy dishes are the ones people remember and crave long after the meal ends.
Customization Ideas
You can swap the rotisserie chicken for poached shrimp, crispy tofu, or even thinly sliced steak if you have leftovers. I've also added roasted peanuts for extra crunch and sliced radishes for a peppery bite. Once, I threw in some pickled ginger from a sushi order, and it added this unexpected zing that everyone loved.
Serving Suggestions
This salad shines as a light lunch on its own, but it also works beautifully alongside steamed rice or chilled soba noodles. I like to serve it with iced green tea or a crisp white wine, something that won't compete with the bold garlic and chili. On really hot days, I'll make a double batch and eat it straight from the fridge between meetings.
Storage and Make-Ahead Tips
Honestly, this salad is meant to be eaten fresh, but if you have leftovers, store the cucumbers and chicken separately in airtight containers. The cucumbers will soften overnight, but they still taste good if you don't mind a less crisp texture. You can prep the dressing and shred the chicken a day ahead, then smash and dress the cucumbers right before serving.
- Keep the dressing in a sealed jar in the fridge for up to 3 days and shake it before using.
- Store leftover dressed cucumbers for up to 24 hours, but expect them to release water.
- Freeze extra rotisserie chicken in portions for quick future salads or grain bowls.
Save to Pinterest This salad has become my go-to whenever I need something fast, fresh, and foolproof. It reminds me that the best meals don't always require a recipe, just good instincts and a willingness to smash things with confidence.
Recipe FAQs
- → How should I prepare the cucumbers for this dish?
Gently smash whole cucumbers with a rolling pin or knife side until they split but remain mostly whole, then cut into angled sections about 2 inches long for texture and visual appeal.
- → Can I substitute the rotisserie chicken?
You can replace rotisserie chicken with poached or grilled chicken for similar flavor and protein content.
- → Is MSG essential in the dressing?
MSG enhances umami but is optional. You can adjust or omit it according to your taste preference without compromising the overall flavor.
- → What are suitable garnishes for this salad?
Toasted sesame seeds add crunch and nutty flavor; fresh cilantro leaves provide a bright herbal note. Roasted peanuts or sliced radishes also complement well.
- → How long should the dressed cucumbers rest before serving?
Let the dressed cucumber mixture sit for about 5 minutes so the flavors meld and the flavors deepen slightly.
- → What drinks pair well with this dish?
This fresh, crunchy dish pairs excellently with chilled white wine or iced green tea for a refreshing balance.