Smashed Cucumber and Chicken Salad
Updated Oct. 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 6Persian or other thin-skinned small cucumbers
- ½teaspoon fine sea salt
- ¼cup unseasoned rice vinegar
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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, 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.
Tip
- 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
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Cooking Notes
Dr. Mike
Few people have heard of Persian cucumbers, even less have them available (Whole Foods and Trader Joe's are not accessible in small markets). I discovered English cucumbers are virtually interchangeable just longer and with a negligible taste difference which would be imperceptible with the rice vinegar and sesame oil. Sorry, if I sound churlish but I was frustrated after driving to both of my small city's specialty grocery stores and absolutely no one heard of Persian cucumbers.
Janet S.
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.
nick
Adding some crushed peanuts on top was a nice “dry crunch” touch.
Marley
A faster way to poach chicken breasts: put 4 boneless/skinless halves in an 8" pyrex with a few shakes of salt and a 1/2 inch of water or other liquid. Cover with plastic wrap but fold back a small corner to allow heat to escape. Microwave on high for 8 minutes. Done!
Leslie Marqua
It's a very attractive presentation if you put this lovely pile of food on a bed of lettuce. Perhpas surrounded with tomato slices. Also, when you've made too much dressing and have "soupy" leftovers, excellent to add cooked pasta to make a wonderful cold noodle salad1
devin
Make sure to cover the cucumbers with a paper towel before smashing. Cucumber pulp will fly everywhere. You have been warned.
Kim
Persian cucumbers are usually labeled as "mini cucumbers" and you can get them in any grocery store. They usually come in a flat pack with six or so to a package.
Lou
I used Tamari with 50% less sodium. Not always easy to find but it's gluten free and has much less sodium.
Kathy Stout-LaBauve
Try Coconut Aminos.
Megan
Made this last night with poached chicken breast and it was pretty good. Adding a bit crunchy garlic chili sauce though took it to the next level delicious.
Megan
Made this last night with poached chicken breast and it was pretty good. Adding a bit crunchy garlic chili sauce though took it to the next level delicious.
Libby
Since so many reviews said this didn't keep well and I'm flying solo, I halved the cucumbers, did 1/4 less chicken, but kept the full dressing amount (my chicken was pretty dry) and added a finely minced garlic clove. Served it over a bed of fresh lettuce with some scallions, sriracha and peanuts. Quite tasty!
Jen of Wilton
No need to use a tool to "smash" the cucumbers. Just place them on the cutting board, flat side down, and crush it gently by leaning on it with the bottom of the palm of your hand. Less violent, less mess.
Elisabeth
After the comments as to how mushy this was the day after making, I drained the cucumbers in the fridge for ~36 hours. The leftovers were fine!
Ellisabeth
Having read the comments about how soggy the salad could get, particularly if you have left overs, I let the cucumbers drain in the refrigerator for about 30 hours. Pleased to report that my leftovers were not at all soggy. I did dress it only lightly and then let guests add additional dressing if they wanted to. I didn't have any unseasoned rice vinegar so used lightly seasoned and it tasted just fine:-)
Stephan
Got rotisserie chicken at Costco and they had mini cucumbers. Cut some up for a side salad that night. Nice. Next day I found this recipe and used the rest of the white meat and the mini cukes for this salad. Lovely summer dish. Two nights without turning on the oven in this heat!
Rita
SOLID HOT SUMMER DISH despite some of the "meh" comments, I found this dish to be perfect for those hot summer days. It's a meal that can come together in just a few minutes (excluding the cucumber drain time) and I have a filling, light, easy breezy meal when it's just too hot. It's easy to add variety with toppings...sliced almonds are delightful as are those salad toppers you can buy in produce section, like fried jalapenos, crisp wontons, etc.
philobabe
What an absolutely great summer dish. Light, refreshing and super easy to make. Also great for a potluck or summer picnic.
Jennie
Easy and delightful. I used the entire (small) chicken, and found the salad needed slightly more dressing as a result.
Tom Alvord
The chick peas added to the left overs? Who's kidding...no left overs.
Michele
I skip the cilantro (not a huge fan) and add raw cashews on top just before serving. Delicious! I also slice the cucumbers
TravelingTrina
I used only ½ the amount of chicken called for & much preferred the chicken:cucumber:dressing ratio. Especially if serving over lettuce or arugala.
Rose
Quick, tasty way to use up leftover roast chicken!
Rosemary
Made this tonight for an easy dinner and it was delish. Served over salad greens, slice of cornbread on the side. I’ll keep this in rotation for my once-a-week grocery shopping days, when I’m subsequently too tired to do much cooking. Easy enough to pick up a rotisserie chicken at the store, and the bones go into the crock pot afterwords to simmer overnight for broth.
CC
double the sauce!!!
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