Save I was scrolling through my feed one late night when I saw someone absolutely demolishing a whole cucumber with the side of a knife, and I knew I had to try it. The sound alone was weirdly satisfying. The next day I grabbed a few Persian cucumbers, some MSG from the back of my pantry, and a container of rotisserie chicken I'd been meaning to use. What came together was this punchy, garlicky, ridiculously crunchy salad that I ended up eating straight from the bowl while standing at the counter.
I made this for my roommate on a sticky summer evening when neither of us wanted to turn on the stove. She walked into the kitchen, saw me smashing cucumbers with a rolling pin, and gave me the most confused look. Five minutes later we were both sitting on the floor with bowls in our laps, fighting over the last piece of chicken. She still asks me to make it every time the weather gets warm.
Ingredients
- 2 whole Persian or mini cucumbers: Persian cucumbers are thinner and crunchier than regular ones, and they have fewer seeds so they stay crisp longer once dressed.
- 2 scallions, finely sliced: The green parts add a mild oniony bite without overpowering the delicate cucumber, and they look beautiful scattered throughout.
- 2 cloves garlic, finely minced: Fresh garlic is non-negotiable here, it brings the whole dressing to life and mellows just enough when tossed with the cucumbers.
- 1 cup rotisserie chicken, skin removed and shredded: The chicken should be torn into big, juicy shreds so every bite has texture and flavor, and removing the skin keeps it light.
- 1 tablespoon light soy sauce: Light soy sauce is saltier and thinner than dark soy, perfect for seasoning without weighing down the dressing.
- 2 teaspoons rice vinegar: Rice vinegar adds a gentle tang that balances the richness of the sesame oil and the umami from the soy.
- 1 teaspoon toasted sesame oil: A little goes a long way, this oil is intensely nutty and aromatic, so don't skip the toasted version.
- 1/2 teaspoon MSG: MSG amplifies all the savory notes in the dressing, if you've never used it before, this is the recipe to start with.
- 1 teaspoon sugar: Just a touch of sweetness rounds out the salty, spicy, tangy flavors and keeps everything in harmony.
- 1/2 teaspoon chili flakes or chili crisp: Chili crisp adds texture and heat, but plain chili flakes work too if that's what you have on hand.
- 1 tablespoon toasted sesame seeds: These add a final nutty crunch and make the dish look polished and intentional.
- Fresh cilantro leaves: Cilantro is optional, but if you love it, it brings a bright, herbal note that cuts through the richness beautifully.
Instructions
- Smash the Cucumbers:
- Lay the cucumbers on a sturdy cutting board and give them a firm but gentle whack with a rolling pin or the flat side of your knife until they crack open but don't fall apart completely. Slice them on an angle into chunky two-inch pieces, the jagged edges will catch all that dressing.
- Toss the Vegetables:
- In a large bowl, combine the smashed cucumbers, sliced scallions, and minced garlic. Use your hands to toss everything together so the garlic gets evenly distributed.
- Make the Dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes until the sugar dissolves. Taste it and adjust the heat or salt to your liking.
- Dress and Rest:
- Pour the dressing over the cucumber mixture and toss well to coat every piece. Let it sit for five minutes so the cucumbers release a little juice and the flavors meld together.
- Plate and Top:
- Pile the dressed cucumbers onto a serving platter, then top generously with the shredded rotisserie chicken. Sprinkle with toasted sesame seeds and cilantro if you're using it, then serve right away while everything is still cold and crunchy.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it took me less than fifteen minutes and cost about six dollars to make. That's when I realized this salad had earned a permanent spot in my rotation, not just because it's easy, but because it makes me look like I tried way harder than I did.
Choosing Your Cucumbers
Persian cucumbers are my favorite for this because they're naturally sweeter and crunchier, but if you can only find English cucumbers, just use one large one and scoop out some of the seeds with a spoon before smashing. Regular garden cucumbers work too, but their skins can be tough and bitter, so you might want to peel them first. The key is making sure they're cold from the fridge, warm cucumbers won't have that same refreshing snap.
Customizing the Heat
I've made this with everything from mild chili flakes to fiery chili crisp, and it's delicious every time. If you're not sure how much heat you can handle, start with a quarter teaspoon and add more after tasting the dressed cucumbers. Chili crisp is my go-to because it adds crunchy fried garlic and shallots along with the heat, but plain Sichuan chili oil or even a squirt of sriracha will work in a pinch.
Serving and Storing Tips
This salad is best eaten immediately, but if you need to prep ahead, keep the cucumbers and dressing separate until just before serving. The chicken can be shredded and stored in the fridge for up to two days, and the dressing will keep for a week in a sealed jar. When you're ready to eat, just toss everything together and top with the chicken and garnishes.
- Add roasted peanuts or cashews for extra crunch and richness.
- Swap the rotisserie chicken for poached shrimp or crispy tofu if you want to switch up the protein.
- Serve it over cooked rice noodles or alongside steamed jasmine rice to make it even more filling.
Save This salad has become my answer to those nights when I want something fresh, flavorful, and filling without spending an hour in the kitchen. I hope it becomes yours too.
Recipe FAQ
- → How should I prepare the cucumbers for this salad?
Gently smash whole cucumbers with a rolling pin or flat knife side until lightly cracked, then cut into 2-inch angled sections for texture and appearance.
- → Can I replace rotisserie chicken with another protein?
Yes, poached or grilled chicken works well as alternatives, maintaining the protein content and flavor balance.
- → Is MSG necessary in the dressing?
MSG is optional; it enhances umami but can be omitted or adjusted to personal preference without compromising the overall taste.
- → What can I add for extra crunch?
Consider adding roasted peanuts or sliced radishes to introduce additional texture contrast.
- → How long should the salad sit after dressing?
Allow the dressed cucumber mixture to rest for about 5 minutes to let the flavors meld thoroughly before serving.
- → Are there common allergens to watch for in this dish?
The salad contains soy (from soy sauce) and sesame seeds. Verify the chicken and seasonings for any additional allergens.