Save The first time I made this salad was on a sweltering afternoon when my neighbor mentioned she'd been craving something light but filling, something that felt indulgent without heating up the kitchen. I grabbed two Persian cucumbers, a rotisserie chicken, and started smashing things with the flat of my knife—there's something satisfying about that gentle whack against the cutting board, watching the cucumbers crack but stay mostly intact. Within minutes, I had a bowl that looked as good as it tasted, and she came back the next day asking for the recipe.
I made this for a casual dinner party once and watched people go back for seconds before they'd even finished their first plate—mostly because the dressing is so good that it coats everything evenly, and the crispy sesame seeds give you that satisfying crunch with every bite. Someone asked if it was "authentic," and I laughed because it's really just my kitchen philosophy: take what feels right, what tastes good, and don't worry too much about the rules.
Ingredients
- Persian or mini cucumbers: These stay tender even when smashed, unlike watery cutting cucumbers—if you can't find them, one English cucumber works, though it'll be juicier and need a quick drain before serving.
- Rotisserie chicken: Buy it warm if you can; shredding it while it's still slightly warm makes it more tender and easier to work with.
- Soy sauce and rice vinegar: Together they balance the umami punch of the MSG and keep the dressing from tasting flat or one-dimensional.
- Toasted sesame oil: A little goes a long way—this ingredient carries most of the flavor, so don't skip it or substitute with regular sesame oil, which tastes completely different.
- MSG: It's optional, but this dressing is designed around it; if you skip it, add an extra teaspoon of soy sauce to keep the salad from tasting thin.
- Chili flakes or chili crisp: Start with half a teaspoon and taste as you go; spice levels vary wildly between brands, and you can always add more but you can't take it back.
Instructions
- Smash and cut the cucumbers:
- Place whole cucumbers on your board and use the flat of a chef's knife or a rolling pin to gently whack them lengthwise until they split but stay mostly in one piece—you're aiming for craggy surfaces that hold the dressing, not pulverized mush. Cut them into 2-inch angled pieces so they look a little fancier than straight cuts.
- Build the base:
- Toss your smashed cucumbers with sliced scallions and minced garlic in a large bowl; the garlic will start softening into the warm dressing, so don't worry about it tasting raw.
- Whisk the dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes, stirring until the sugar dissolves—taste it now and adjust seasoning because once it coats the cucumbers it's harder to fix.
- Let it marry:
- Pour the dressing over the cucumber mixture and toss gently to coat everything; let it sit for 5 minutes so the cucumbers start to soften just slightly and soak up the flavors without getting mushy.
- Plate and top:
- Arrange the dressed cucumbers on a platter, pile the shredded chicken on top, and scatter sesame seeds and cilantro over everything; serve right away while the cucumbers are still crisp and the chicken is still warm.
Save There was this one evening when I realized my partner had stopped mid-conversation just to focus on eating, which almost never happens—the salad had that umami punch that makes your mouth happy and your brain stop worrying about anything else for a moment. It reminded me why food matters; it's not just fuel, it's a small pocket of intention in an otherwise chaotic day.
Why the Smashing Method Works
Smashing cucumbers instead of slicing them creates surface area that captures and holds the dressing in a completely different way than flat slices ever could. When you crack them this way, you're left with irregular surfaces and edges that catch oil and aromatics, so every bite tastes fully dressed rather than having dressing pool at the bottom of your bowl. Plus, there's something almost meditative about the whole action—that controlled whack against the board, the sound, the visual result—it makes you feel more present while cooking.
Building Flavor Layers
This salad leans on umami in a way that makes rotisserie chicken shine instead of fade into the background; the MSG amplifies the savory notes that are already in the soy sauce and the chicken itself, creating this rich, mouth-filling taste that feels indulgent even though you're eating vegetables. The rice vinegar keeps everything bright and prevents the dressing from tasting heavy, while the sesame oil adds a toasted, nutty depth that ties the whole thing together. If you're wary of MSG, don't be—it's just another seasoning like salt, and a little bit creates a noticeable difference in how satisfied you feel.
Variations and Flexibility
The beauty of this salad is that it's a template, not a mandate—I've made it with poached chicken when rotisserie wasn't available, and added crispy chickpeas when I wanted extra protein. Try roasted peanuts or sliced radishes for texture variation, or throw in some blanched snap peas if you want to add more vegetable volume without making it watery.
- Swap the chicken for crispy tofu or grilled shrimp if you're in the mood to play with proteins.
- Add a beaten egg and a tablespoon of oil to the dressing if you want it slightly richer and more saucy.
- Make it your own by adjusting spice levels and seasonings until it tastes like something you'd actually order at a restaurant.
Save This salad has become my answer to the question "what should I make tonight?" on days when I want something that feels special but doesn't require a grocery list as long as my arm. It's the kind of dish that reminds you that the best meals often come from simplicity and good timing.
Cooking Questions
- → How do I prepare the cucumbers for this dish?
Gently smash whole cucumbers using a rolling pin or the flat side of a chef's knife until they crack but remain mostly whole, then cut into angled 2-inch pieces.
- → Can I use other types of chicken?
Yes, poached or grilled chicken can be used as substitutes for rotisserie chicken without affecting the overall flavor.
- → Is MSG necessary in the dressing?
MSG is optional and can be adjusted or omitted based on personal preference without compromising the dish's balance.
- → What garnishes enhance the flavor and texture?
Toasted sesame seeds add nuttiness and crunch, while fresh cilantro provides a bright, herbal aroma to the dish.
- → What beverages pair well with this cucumber and chicken combination?
Chilled white wine or iced green tea complements the fresh and savory flavors beautifully.