Save There's something about the simplicity of this salad that caught me off guard. I was scrolling through my phone late one night when I saw someone smashing cucumbers with the flat of a knife, and something about that casual violence against produce made me laugh. The next day, I tried it myself, and the satisfying crack as the cucumber split open felt oddly therapeutic. Paired with rotisserie chicken from my favorite market and a drizzle of sesame oil, it turned into one of those meals that feels both effortless and impressive.
I made this for my roommate on a random Tuesday evening when neither of us wanted anything heavy, and watching her eyes light up when she took the first bite reminded me why I love cooking simple food. She asked for the recipe immediately, and I realized this wasn't just a viral trend I was chasing—it had genuinely become something I wanted to make again and again.
Ingredients
- Persian or mini cucumbers: These stay crispier than regular cucumbers and have fewer seeds, so when you smash them, you get that perfect crunchy texture without turning into cucumber mush.
- Scallions: The white and light green parts add a sharp bite that cuts through the rich chicken and sesame oil beautifully.
- Garlic: Raw garlic here is non-negotiable—it gets slightly mellowed by the dressing but still keeps that punch that makes your taste buds wake up.
- Rotisserie chicken: Skip the store-bought shredded stuff and grab a whole bird; the meat stays more tender and juicy when you shred it yourself.
- Light soy sauce: Regular soy sauce works too, but light soy has a cleaner, less aggressive salt flavor that lets the other ingredients shine.
- Rice vinegar: This brings a gentle brightness without the harsh edge of white vinegar; it's the secret to making everything taste more balanced.
- Toasted sesame oil: Use the dark, aromatic kind—regular sesame oil tastes almost bland by comparison, and a little goes a long way.
- MSG: I know it has a bad reputation, but this is where it actually belongs; it rounds out all the flavors and makes everything taste richer and more intentional.
- Sugar: Just a teaspoon, but it softens the saltiness and creates a harmony between the savory and spicy elements.
- Chili flakes or chili crisp: The heat should be present but not overwhelming—you want to taste the other flavors too, not just feel your mouth burning.
- Sesame seeds: Toast them yourself if you can; they taste infinitely better than the pre-toasted kind sitting in a jar.
- Cilantro: Fresh and optional, but honestly, it adds a brightness that feels like the final flourish.
Instructions
- Smash the cucumbers:
- Place them on your cutting board and use the flat side of your chef's knife or a rolling pin to press down firmly until you hear that satisfying crack. The skin might split open, and that's exactly what you want—it exposes the flesh so the dressing can actually get inside.
- Cut into pieces:
- Once smashed, slice them on an angle into 2-inch sections; the angled cuts make them look more intentional and restaurant-worthy than just chopping straight.
- Combine the vegetables:
- Toss your smashed cucumbers with the scallions and garlic in a large bowl, and try to distribute the garlic evenly so you don't end up with a surprise garlic explosion in one bite.
- Make the dressing:
- Whisk together everything in a small bowl—soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes. Taste it before you pour it on; you want to make sure the balance of salty, tangy, spicy, and sweet feels right to you.
- Coat and rest:
- Pour the dressing over the cucumber mixture and toss everything together until every piece is coated. Let it sit for five minutes so the flavors start to marry and the cucumbers soften just slightly.
- Assemble and serve:
- Pile the dressed cucumbers onto a platter, top generously with your shredded chicken, then sprinkle with sesame seeds and cilantro if you're using it. Serve it right away so the cucumbers stay at their crunchiest.
Save I served this to my neighbor one evening, and she mentioned it reminded her of something her mother used to make in Taiwan, except modernized. There was this beautiful moment where I realized food doesn't have to be complicated or expensive to make someone feel cared for—sometimes the most meaningful meals are the ones that taste like someone actually understands what you want to eat.
Why This Became a Rotation Dish
This salad sits in that sweet spot where it feels fancy enough for company but easy enough for a random weeknight when you're tired. The technique of smashing the cucumbers caught on for a reason—it's more interesting than a traditional sliced salad, and it changes the whole eating experience. Every time I make it, I'm reminded that trends exist for a reason sometimes, and this one genuinely improves the dish.
Room for Your Own Creativity
One of my favorite discoveries is that this salad is incredibly forgiving. I've added crunchy peanuts when I wanted more texture, thrown in sliced radishes for extra brightness, and even experimented with poached shrimp when I didn't have rotisserie chicken on hand. The core of the dish—the smashed cucumbers in that killer dressing—is strong enough to carry whatever protein or garnish you want to add to it.
Pairing and Serving Ideas
This is the kind of salad that works as a standalone meal or as a side dish at a larger spread. It pairs beautifully with something light to drink—a chilled white wine, iced green tea, or even a crisp lager if you're in that mood. I've served it as the centerpiece of an Asian-inspired dinner, and I've also brought it to picnics in a container, knowing it travels well and tastes just as good an hour later.
- For extra crunch without changing the flavor profile, stir in roasted peanuts or candied chili peanuts right before serving.
- If you're making this ahead, keep the dressing separate and add it just before eating so the cucumbers don't get too soft.
- Rotisserie chicken from different places varies in seasoning, so taste and adjust your dressing salt accordingly—you don't want it to turn into a salt bomb.
Save This salad has become my go-to when I want to feel like I've cooked something meaningful without spending hours in the kitchen. It's proof that sometimes the best meals are the ones you almost stumble into.
Recipe FAQ
- → How do I prepare the cucumbers for this dish?
Gently smash whole cucumbers with a rolling pin or knife to crack their skins without breaking them completely, then cut into angled 2-inch sections to maintain crunch and visual appeal.
- → Can I substitute different proteins?
Yes, grilled or poached chicken can be used instead of rotisserie chicken while maintaining the dish's flavor balance and protein content.
- → What is the purpose of the MSG in the dressing?
MSG enhances the savory umami notes of the dressing, making the flavors more rounded, but it is optional and adjustable to taste.
- → Are there any allergen considerations to be aware of?
This dish contains soy from soy sauce and sesame seeds; verify if gluten-free soy sauce is needed and check labels for allergens in the rotisserie chicken.
- → How long should the salad sit before serving?
Allowing the tossed salad to rest for about 5 minutes helps the flavors meld together for better taste without sacrificing cucumber crispness.