Smashed Cucumber and Chicken Salad
Updated Oct. 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6Persian or other thin-skinned small cucumbers
- ½teaspoon fine sea salt
- ¼cup unseasoned rice vinegar
- 1tablespoon sesame oil (untoasted or toasted)
- 2teaspoons soy sauce
- 1teaspoon honey (optional)
- 1pound coarsely shredded cooked chicken, about 2½ cups (from a store-bought rotisserie chicken or 1 pound poached chicken breast, see Tip)
- 2tablespoons chopped fresh cilantro
- ½ to 1teaspoon red-pepper flakes
- 2teaspoon toasted white sesame seeds (optional)
Nutritional analysis per serving (4 servings)
333 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 23 grams protein; 522 milligrams sodium
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, 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
Few people have heard of Persian cucumbers, even less have them available (Whole Foods and Trader Joe's are not accessible in small markets). I discovered English cucumbers are virtually interchangeable just longer and with a negligible taste difference which would be imperceptible with the rice vinegar and sesame oil. Sorry, if I sound churlish but I was frustrated after driving to both of my small city's specialty grocery stores and absolutely no one heard of Persian cucumbers.
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.
Adding some crushed peanuts on top was a nice “dry crunch” touch.
Added some chilli crisp to top it off. 10/10 decision!
Great use for leftover turkey
I make it with English cucumbers sans honey and cilantro nearly every day for lunch. Truly one of the best recipes I’ve ever discovered on NYT cooking.
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