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)
Nutritional analysis per serving (4 servings)
333 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 23 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Adding some crushed peanuts on top was a nice “dry crunch” touch.
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.
Delicious, quick and easy! I doubled the sauce, added some chili crisp to it and added scallions to the salad. Served over soba noodles dressed with a little soy sauce and sesame oil. Noting the comments on soggy leftovers I used a trick I do with tabbouleh. I stored the leftovers in a sieve over a bowl. It keeps tabbouleh fresh for a couple days. Hoping this works here too.
My family really enjoyed this recipe. Lovely summer dinner.
Perfect for a busy week! Day 1: rotisserie chicken and steamed veggies. Day 2: this smashed CSA box cukes and shredded chicken. Made the recipe as written, except that I added thinly sliced scallions (b/c I goofed and I thought the recipe called for it). Good flavor, good texture, ingredients easily on hand. Definitely recommend