Smashed Cucumber and Chicken Salad
Updated July 7, 2025

- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6Persian or other thin-skinned small cucumbers
- ½teaspoon fine sea salt
- ¼cup unseasoned rice vinegar, or to taste
- 1tablespoon sesame oil (untoasted or toasted)
- 2teaspoons soy sauce
- 1teaspoon honey (optional)
- 1pound coarsely shredded cooked chicken, about 2½ cups (from a store-bought rotisserie chicken or 1 pound poached chicken breast, see Tip)
- 2tablespoons chopped fresh cilantro
- ½ to 1teaspoon red-pepper flakes
- 2teaspoon toasted white sesame seeds (optional)
Preparation
- Step 1
Trim off the ends of the cucumbers and halve the cucumbers lengthwise. Place the flat side of each piece on the chopping board and, using the back of a chef’s knife, mallet or other heavy tool, smash the cucumbers to flatten them. Further break the flattened cucumbers by hand, then place them in a colander set over a large bowl. Mix in the salt and refrigerate 20 minutes to chill and drain.
- Step 2
Remove the cucumbers from the refrigerator. In the same large bowl (wipe dry if necessary), whisk together the vinegar (feel free to start with less and add more after tasting), sesame oil, soy sauce and honey (if using). Add the drained smashed cucumbers and shredded chicken, and mix well. Top with cilantro, red-pepper flakes and sesame seeds, if you like. Though enjoyable at room temperature, this salad is best served chilled.
- To poach 1 pound boneless skinless chicken breasts: Add 4 cups of cold water to a 4-quart (about 9-inch diameter) saucepan. Stir in 3½ teaspoons of salt. Place chicken breasts in a single layer in the pan, smooth side down. Cover the pot and bring the water to a boil over medium heat (this should take 10 to 12 minutes). Once the water begins to boil, flip the chicken breasts, cover the pot, turn off the heat and let the chicken cook undisturbed for 15 minutes. Transfer to a cutting board and let rest for 10 minutes.
Private Notes
Comments
Make sure to cover the cucumbers with a paper towel before smashing. Cucumber pulp will fly everywhere. You have been warned.
Dr. Mike, I believe that another name for Persian cucumbers is "mini cucumbers." Most of the supermarkets where I live (in the Lehigh Valley of PA) have them, usually in a 6-pack.
Adding some crushed peanuts on top was a nice “dry crunch” touch.
I had HUGE cucumbers from my friends garden to get through, so I used a spiralizer and used cucumber spirals, and added a few carrot spirals because why not- that last carrot looked lonely in the veggie drawer. I added fresh basil along with the cilantro and it came out wonderful! Will definitely make again and add more veggies in next time.
Made this for the first time last night and loved it. My only suggestion for the recipe: it would be very helpful if it stated an approximate total weight for the cucumbers. I used regular cucumbers from my garden. I don't think I had the right cucumber to chicken ratio as I just guesstimated what the equivalent to 6 Persian cucumbers was. Also would be helpful as "small" is pretty darn subjective! Anyhow, a very small complaint about a very excellent recipe.
Satisfying, quick, and easy. Adding a clove of minced garlic, some crushed peanuts & Szechuan peppercorns, and dash of fish sauce took it up a notch.