Smashed Cucumber and Chicken Salad
Updated July 6, 2025
Alex Lau for The New York Times. Food Stylist: Susie Theodorou.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 Persian or other thin-skinned small cucumbers
½ teaspoon fine sea salt
¼ cup unseasoned rice vinegar, or to taste
1 tablespoon sesame oil (untoasted or toasted)
2 teaspoons soy sauce
1 teaspoon honey (optional)
1 pound coarsely shredded cooked chicken, about 2½ cups (from a store-bought rotisserie chicken or 1 pound poached chicken breast, see Tip)
2 tablespoons chopped fresh cilantro
½ to 1 teaspoon red-pepper flakes
2 teaspoon toasted white sesame seeds (optional)
Nutritional analysis per serving (2 to 4 servings)
12 grams carbs; 85 milligrams cholesterol; 333 calories; 9 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 2 grams fiber; 522 milligrams sodium; 23 grams protein; 6 grams sugar
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.
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Preparation
- 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 (feel free to start with less and add more after tasting), 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.
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
Comments
Make sure to cover the cucumbers with a paper towel before smashing. Cucumber pulp will fly everywhere. You have been warned.
Adding some crushed peanuts on top was a nice “dry crunch” touch.
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.
Easy and awesome - second the recommendation of topping with peanuts
I am allergic to sesame seeds and sesame oil and I’m always looking for a substitute. any suggestions?
Why on Earth smash a lovely cucumber? Why not just thinly slice? Uneaten portion of dish will erode faster after you do this.