Save The first time I made this whole cucumber salad, I was scrolling through videos at midnight—you know, one of those spiraling social media sessions—when this viral technique caught my eye. Instead of slicing cucumbers the traditional way, you smash them. The physics of it delighted me: whole cucumbers cracked open under a rolling pin, then tossed with this umami-rich dressing that somehow tastes both bright and deeply savory. I made it the next afternoon on a whim, and something about the combination of that crispy texture, the garlic-chili heat, and the rotisserie chicken piled on top just clicked.
I served this to a friend who arrived exhausted from a long day, and watching her face change after the first bite was worth more than any compliment. She kept eating, barely pausing for breath, and asked if I'd made the chicken myself—which made me laugh because the only thing I did was shred it. The salad transformed her mood in minutes, and now whenever she texts asking what I'm making for dinner, half the time she's hoping it's this one.
Ingredients
- Persian or mini cucumbers: These are smaller and have thinner skin than English cucumbers, which means they stay tender even when smashed—but if all you have is a large English one, it works just fine, just cut it into shorter sections.
- Scallions: The raw bite of scallions is essential here; they add a sharpness that balances the richness of the chicken and sesame oil.
- Garlic: Mince it finely so it distributes evenly throughout the salad rather than creating pockets of intensity.
- Rotisserie chicken: The convenience is the whole point—quality matters, so grab one from somewhere you trust, and don't bother trying to make this with cold chicken breast.
- Light soy sauce: Light soy is thinner and less intense than dark soy, letting other flavors shine through; use tamari or coconut aminos if you need gluten-free.
- Rice vinegar: It's mild and slightly sweet, which prevents the dressing from tasting too sharp—don't substitute with white vinegar or you'll taste the difference immediately.
- Toasted sesame oil: This is non-negotiable; regular sesame oil is pale and tastes like nothing, while toasted sesame oil is dark, nutty, and carries the whole flavor profile.
- MSG: I know it has a bad reputation, but it's genuinely the secret—it amplifies the other flavors without making anything taste artificial, and you can absolutely leave it out if you prefer.
- Sugar: Just a teaspoon to round out the flavors and balance the salt and spice, making the dressing feel complete rather than one-dimensional.
- Chili flakes or chili crisp: Adjust based on your heat tolerance; chili crisp adds texture too, so it's my preference over plain flakes.
- Toasted sesame seeds: Buy them already toasted—toasting them yourself takes an extra five minutes and the pre-toasted ones are reliably good.
- Fresh cilantro: Optional but worth it; the herbal brightness cuts through the richness and adds a fresh note that feels intentional.
Instructions
- Smash the cucumbers:
- Lay each whole cucumber on your cutting board and firmly press down with a rolling pin or the flat side of your chef's knife until the skin cracks and the flesh breaks apart, but don't pulverize them into mush—you want them to stay mostly intact. Cut them into 2-inch diagonal pieces, which looks elegant and gives you varied textures in each bite.
- Combine the base:
- In a large bowl, toss together the smashed cucumber chunks, the finely sliced scallions, and minced garlic until they're evenly distributed. This is your foundation, and the exposed surface area of the smashed cucumbers is what makes them such great vehicles for the dressing.
- Whisk the dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, MSG (if using), sugar, and chili flakes until the sugar dissolves and everything is combined. Taste it straight from the bowl—this is your flavor reference point before it meets the other ingredients.
- Dress and marry the flavors:
- Pour the dressing over the cucumber mixture and toss everything together until each piece is coated and glistening, then let it sit for 5 minutes so the flavors start melding and the cucumbers absorb some of the liquid without getting soggy.
- Plate and protein:
- Transfer the dressed cucumbers to a serving platter or individual bowls, creating a base, then generously pile the shredded rotisserie chicken on top in the center so it stays warm and doesn't get lost in the cold salad.
- Finish and serve:
- Sprinkle the toasted sesame seeds across the chicken and scatter cilantro leaves over everything if you're using it, then serve immediately while the cucumbers are still cool and crisp.
Save There's something quietly perfect about a salad that feels substantial enough for dinner—where you're not eating lettuce and dreaming of protein, but genuinely satisfied. This one bridges that gap in a way that never feels heavy or complicated.
The Magic of Umami
The moment MSG hit my palate, I understood why it's been essential in Asian cooking for over a century. It doesn't taste salty or chemical; it tastes like depth and roundness, like someone turned up the volume on every other flavor without distorting them. When you combine it with sesame oil and soy sauce, you're building a flavor chord that feels complete. The chicken on top becomes more tender, the cucumber more alive, and the garlic more present—it's not about adding a new taste, it's about amplifying what's already there.
Why Smashing Changes Everything
I spent years slicing cucumbers into coins, and they always felt delicate and a little sad, like they were apologizing for being watery. The smashing technique is revelatory because it breaks down the structure just enough to let flavors penetrate while keeping the flesh intact and crunchy. It's also faster than meticulous slicing, and there's something satisfying about the controlled violence of it—you're not being gentle, you're being efficient.
Customizing Your Salad
This recipe is forgiving in the best ways, and I've made a dozen variations depending on what's in my kitchen or what I'm craving. Sometimes I add roasted peanuts for crunch, or thinly sliced radishes for extra bite, or even diced avocado if I want richness. You can substitute grilled chicken or poached chicken if rotisserie isn't available, swap the cilantro for mint if you prefer, or dial the heat up or down based on your tolerance—the foundation is solid enough that it won't fall apart with adjustments.
- Add roasted peanuts or sliced radishes for textural variety and extra crunch.
- Grilled or poached chicken works beautifully if rotisserie isn't available.
- Cilantro can be swapped for mint or left out entirely if you find it too strong.
Save This salad has become my go-to when I want something that tastes intentional but doesn't ask much of me. It's the kind of dish that makes you feel like a capable cook without requiring any real skill.
Recipe FAQs
- → How do you prepare the cucumbers for this salad?
Gently smash whole cucumbers with a rolling pin or flat knife side until split but mostly intact, then cut into angled 2-inch sections for texture and visual appeal.
- → Can the rotisserie chicken be substituted?
Yes, poached or grilled chicken can be used as alternatives if rotisserie chicken is unavailable.
- → What ingredients create the dressing's flavor?
The dressing combines light soy sauce, rice vinegar, toasted sesame oil, sugar, chili flakes, and optional MSG for a balanced sweet, savory, and spicy taste.
- → Are there any allergen concerns with this dish?
It contains soy from soy sauce and sesame from sesame oil and seeds. Check any products used, like rotisserie chicken, for additional allergens.
- → What optional garnishes enhance this dish?
Toasted sesame seeds and fresh cilantro add texture and brightness; roasted peanuts or sliced radishes can also boost crunch and flavor.
- → How long should the salad rest after dressing?
Let the dressed cucumbers sit for about 5 minutes to allow flavors to meld well before serving.