Smashing cucumbers instead of slicing them is one of those techniques that sounds fussy but actually makes a real difference. When you break up the flesh with a rolling pin or the flat side of a knife, you create all these jagged edges that grab onto the dressing. Plus it’s faster than trying to get perfect slices. Messy edges win here.
This version adds grilled chicken to turn the salad into a complete meal. The dressing is tangy and a bit spicy, with rice vinegar, sesame oil, and a touch of chili oil if you want heat. Make the salad first and let it sit for 10 minutes while you cook the chicken. The cucumbers will release some water and the flavors will start to meld together.
Sear the Chicken
Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Let the chicken rest for 5 minutes, then slice into strips. The chicken can be served warm or at room temperature.
Smash and Drain the Cucumbers
Place the cucumbers on a cutting board. Lay the flat side of a large knife on each cucumber and press down firmly to crush them. They should split and crack into irregular pieces. Cut the smashed cucumbers into rough 1-inch pieces. Toss the cucumbers with 1/2 teaspoon salt and let them sit in a colander for 10 minutes to drain excess water. Pat the cucumbers dry with paper towels.
Dress and Serve
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili crisp, grated garlic, and sugar. Toss the drained cucumbers with the dressing until evenly coated. Arrange the cucumbers on a plate and top with the sliced chicken. Garnish with toasted sesame seeds, sliced green onions, and fresh cilantro. Serve immediately.
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Smashed Cucumber Salad with Chicken
- Total Time: 25 minutes
- Yield: 4 servings
Description
Smashing cucumbers with the flat side of a knife creates jagged edges that grab dressing better than clean slices ever could. This version adds seared chicken thighs and a bright, spicy sesame-chili-garlic dressing to turn the side into a full meal.
Ingredients
- 4 boneless, skinless chicken thighs
- 4 Persian cucumbers or 2 English cucumbers
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili crisp or chili oil
- 2 cloves garlic, finely grated
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro for serving
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice into strips.
- Place the cucumbers on a cutting board. Lay the flat side of a large knife on each cucumber and press down firmly to crush them — they should split and crack. Cut the smashed cucumbers into rough 1-inch pieces.
- Toss the cucumbers with 1/2 teaspoon salt and let them sit in a colander for 10 minutes to drain excess water. Pat dry.
- Whisk together the soy sauce, rice vinegar, sesame oil, chili crisp, garlic, and sugar.
- Toss the drained cucumbers with the dressing. Arrange on a plate and top with the sliced chicken.
- Garnish with toasted sesame seeds, green onions, and cilantro. Serve immediately.
Notes
- Salting and draining the smashed cucumbers removes excess water so the dressing does not get diluted — skip this step and you end up with a watery plate.
- Smashing creates irregular surfaces that trap the dressing in every crevice, which is the whole point of this technique.
- This salad does not hold well — the cucumbers continue to release water. Dress it right before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4
- Sodium: 720
- Fat: 14
- Carbohydrates: 10
- Fiber: 2
- Protein: 32
- Cholesterol: 110
Frequently Asked Questions
Can I use regular cucumbers instead of Persian or English?
Persian or English cucumbers have thinner skins and fewer seeds, which makes them better for this salad. Regular cucumbers will work but peel and seed them first.
What is chili crisp?
Chili crisp is a Chinese condiment made with chili oil, fried garlic, fried shallots, and crunchy bits. It adds heat, crunch, and umami. Lao Gan Ma is the most common brand. You can find it in Asian grocery stores or online.
Can I make this ahead?
The chicken can be cooked ahead and stored in the fridge. The cucumbers and dressing should be combined right before serving, or the cucumbers will release water and dilute the dressing.
