Smashed Cucumber and Chicken Salad Recipe • 5★

Updated July 6, 2025

Alex Lau for The New York Times. Food Stylist: Susie Theodorou.

A few simple elements — shredded rotisserie chicken, smashed, salted and drained cucumbers, and a sweet and spicy dressing — come together quickly in this Sichuan-inspired salad. The end result: a fresh, crunchy, flavorful main, served cold with no cooking time, perfect for hot summer days when turning on a stove feels like a Sisyphean task. It keeps in the fridge for a few days and tastes even better once the cucumbers have had a chance to marinate and soak up the briny dressing overnight. For a whole other salad, add chickpeas to whatever’s left, or sandwich leftovers between a couple of slices of bread to make a far-from-ordinary lunch.

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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)

Step 1Trim 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.

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 2Remove 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.

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.

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.

Perfect recipe for the hottest weather. It can be prepared in steps, no cooking except toasting the sesame seeds, easy clean up. Served it with a starter of a cup of gazpacho and put the salad on cut up romaine. Great

Made this with Costco rotisserie chicken tonight. Base recipe was okay, but after i added chile crisp and scallions, I thought it was delicious. A perfect, easy, light meal for summer!

Such a yummy recipe. We subbed cooked ground turkey because that’s all we had and it was great. Only other change was grating in one clove of garlic into the dressing!

Source: https://cooking.nytimes.com/recipes/1024376-smashed-cucumber-and-chicken-salad