Save I discovered this salad completely by accident when I had a rotisserie chicken, some cucumbers, and way too much curiosity about that viral TikTok trend. The moment I smashed that first cucumber and heard it crack under the rolling pin, I knew this was going to be something special. There's something almost meditative about the whole process—the sound of the sesame oil hitting the warm cucumber, the way the garlic perfumes everything. It became my go-to meal when I needed something that felt restaurant-quality but took barely fifteen minutes.
The first time I made this for a friend who swore they didn't like salad, I watched them go back for seconds while barely looking up. They kept asking what made it taste so good, and I realized it was the combination of textures—soft shredded chicken against those impossibly crunchy cucumber pieces—that broke through their salad resistance. That afternoon taught me that a dish doesn't need to be complicated to feel indulgent.
Ingredients
- Persian or mini cucumbers: Their thinner skin and fewer seeds mean you get pure crunch without bitterness; if you can only find large English cucumbers, one does the job beautifully.
- Rotisserie chicken: Shred it while it's still warm for the most tender texture, and don't skip removing the skin unless you want greasiness taking over.
- Garlic and scallions: Mince them fine so they distribute evenly and burst with flavor in every bite instead of catching you off guard with big chunks.
- Soy sauce: Light soy sauce is less salty and lets the other flavors shine; tamari works if you need gluten-free.
- Rice vinegar: The subtle sweetness keeps everything balanced and prevents the dressing from tasting too sharp.
- Toasted sesame oil: This is where the magic happens—don't use regular sesame oil, the toasted version has exponentially more flavor and personality.
- MSG: I know it has a reputation, but that umami depth is exactly why this salad tastes restaurant-quality; it's entirely optional if you prefer to skip it.
- Chili flakes or crisp: Adjust this based on your heat tolerance; chili crisp adds texture too, which is a nice bonus.
Instructions
- Smash those cucumbers:
- Lay them on a cutting board and use a rolling pin or the flat side of a chef's knife to crack them gently—you want them split but still holding together, with all those little fault lines that'll trap the dressing. Cut them into two-inch sections on an angle for both better flavor absorption and a prettier presentation.
- Build the base:
- Toss the smashed cucumbers with scallions and minced garlic in your largest bowl, letting the warmth of the cucumber release the garlic's sharpness slightly. Don't skip this step of letting them sit together; it's when the flavors start getting friendly.
- Whisk the dressing:
- Combine soy sauce, rice vinegar, sesame oil, MSG if using, sugar, and chili flakes in a small bowl and whisk until the sugar dissolves completely. Taste it straight—it should make your mouth water immediately and feel slightly more concentrated than you'd want to eat alone.
- Marry the flavors:
- Pour the dressing over everything and toss gently but thoroughly, making sure every piece gets coated. Let it sit for exactly five minutes while you prep the chicken; this resting time is when the cucumber softens just slightly and the dressing settles into every crevice.
- Assemble with intention:
- Pile the dressed cucumbers onto your serving platter with all their liquid, then crown them generously with the warm shredded chicken. The chicken doesn't need to be arranged perfectly—just heaped on top looks more inviting anyway.
- Finish and serve:
- Sprinkle sesame seeds and cilantro over everything and eat immediately while the contrast between warm chicken and cool cucumber is still alive. There's a narrow window of textural perfection here, and lingering is not an option.
Save There was an evening when I made this for myself after a long day, just needing something that felt both nourishing and effortless. I ate it standing up at my kitchen counter, and by the third forkful I felt genuinely happy—the kind of happiness that comes from food that actually tastes good and doesn't demand anything from you. That's when I realized this salad had become my comfort meal.
The Secret of the Smash
The smashing step is where this salad separates itself from ordinary cucumber dishes. When you crack the cucumber, you're not just breaking it apart; you're creating surface area for the dressing to cling to and tiny pockets where flavors can gather. I learned this the hard way by trying to slice cucumbers traditionally and getting a bland, watery mess. The smashing method produces a completely different eating experience—one that's crunchy and deeply seasoned rather than just cold and wet.
Why This Works as a Complete Meal
This isn't a side salad pretending to be dinner; the protein from the rotisserie chicken makes it genuinely satisfying, and the healthy fats from sesame oil keep you feeling full. The carbs from the cucumber are minimal but the volume is there, so you end up eating something substantial that doesn't leave you feeling sluggish. I've served this to people expecting it to be a light lunch and watched them realize three hours later that they're still perfectly satisfied.
Customization Without Losing the Soul
The beauty of this recipe is that it's flexible enough to work with what you have, but structured enough that it won't fall apart if you improvise. I've added roasted peanuts for extra protein and crunch, thrown in thinly sliced radishes for color, and even stirred in a little chili crisp instead of dry flakes when I wanted more texture. The core—smashed cucumber, dressing, chicken—is what makes it work, but you can absolutely play around the edges.
- Poached or grilled chicken works just as well if rotisserie isn't available; just make sure it's shredded while still warm.
- Double the chili if you want heat, or omit MSG entirely if you prefer to let the other ingredients shine.
- Add this to a bed of rice or noodles if you want to turn it into something more substantial.
Save This salad has become my answer to "what should we eat?" on nights when I want something that feels special but doesn't require me to make a mess of my kitchen. It's proof that the best meals are often the simplest ones, built on good ingredients and the wisdom to not overthink them.