Save to Pins I used to scroll past those TikTok cucumber salad videos until one sweltering July afternoon when I had nothing but cucumbers wilting in the crisper and a rotisserie chicken from yesterday. I smashed the cucumbers with the side of my knife, tossed them with whatever was in the pantry, and suddenly understood the hype. The crackling sound of sesame oil hitting cold cucumber, the way MSG made everything taste like it had been marinating for hours even though it took ten minutes—it felt like I'd unlocked a cheat code. Now it's my go-to when I want something that tastes indulgent but requires zero actual cooking.
The first time I made this for friends, I served it straight from the mixing bowl because I ran out of time plating. Everyone sat on the kitchen floor with forks, fighting over the last piece of chicken-soaked cucumber, and someone said it tasted better because it was chaotic. I've served it on nice platters since, but I still think they were right. There's something about a dish this simple that makes people drop their guard and just enjoy the moment.
Ingredients
- Persian or mini cucumbers: Their thin skin and few seeds mean you can smash and eat them whole without any bitterness, and they stay crunchier than the watery supermarket slicing kind.
- Scallions: The sharp bite mellows in the dressing and adds little pops of green that make every bite feel alive.
- Garlic: Fresh minced garlic is non-negotiable here, the raw punch is what makes the dressing wake up your taste buds instead of just coating them.
- Rotisserie chicken: Use the breast or thigh depending on your mood, just pull off the skin so the meat soaks up the dressing instead of repelling it.
- Light soy sauce: It adds salt and depth without the heaviness of dark soy, and if you need gluten-free, tamari works perfectly.
- Rice vinegar: The gentle tang cuts through the sesame oil and makes the whole thing feel bright instead of heavy.
- Toasted sesame oil: A little goes a long way, this is where that nutty, almost smoky flavor comes from.
- MSG: It's optional but honest, it makes everything taste like the best version of itself, like turning up the volume on umami.
- Sugar: Just enough to balance the vinegar and bring out the natural sweetness in the cucumbers.
- Chili flakes or chili crisp: This is where you control the heat, start small and add more if you like your lips tingling.
- Toasted sesame seeds: They add a whisper of crunch and make the whole dish look like you tried harder than you did.
- Cilantro: Love it or skip it, but if you love it, the fresh herbal note ties everything together.
Instructions
- Smash the cucumbers:
- Lay them on your cutting board and press down with a rolling pin or the flat side of your knife until they crack open but don't explode into mush. The goal is craggy, uneven pieces that catch dressing in every crevice, then slice them on an angle so they look intentional.
- Combine the vegetables:
- Toss the smashed cucumber chunks, sliced scallions, and minced garlic into a large bowl. The garlic will cling to the wet cucumber surfaces and distribute itself as you mix.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes in a small bowl until the sugar dissolves. Taste it with your pinky and adjust the heat or salt before committing.
- Dress and rest:
- Pour the dressing over the cucumber mixture and toss gently with your hands or tongs until everything glistens. Let it sit for five minutes so the cucumbers release a little juice and the flavors start to marry.
- Plate and top:
- Pile the dressed cucumbers onto a platter or shallow bowl, then scatter the shredded rotisserie chicken on top. The chicken will start soaking up the dressing immediately, which is exactly what you want.
- Garnish and serve:
- Finish with a generous sprinkle of toasted sesame seeds and cilantro leaves if you're using them. Serve right away while the cucumbers are still cold and crisp.
Save to Pins I remember bringing this to a potluck where everyone else had casseroles and baked pastas, and mine was the first dish to disappear. Someone's mom asked for the recipe and seemed shocked when I said there was no cooking involved. It's become my proof that sometimes the best food is just good ingredients treated with respect and a little bit of bold seasoning.
How to Choose Your Cucumbers
Persian and mini cucumbers are ideal because their skin is tender and their seeds are barely there, so you get all crunch and no bitterness. If you can only find English cucumbers, they work too, just slice them in half lengthwise and scoop out the seeds with a spoon before smashing. Avoid the thick-skinned waxed cucumbers from the supermarket unless you peel them first, otherwise you'll end up with a chewy, bitter mess that no amount of dressing can fix.
Customizing the Heat and Umami
Chili crisp brings texture and complexity that plain chili flakes can't match, so if you have a jar of Lao Gan Ma or Fly By Jing in your pantry, use it here. MSG is optional, but it makes the dressing taste like it's been simmering for hours even though you just whisked it together in thirty seconds. If you're wary, start with a pinch and add more to taste, or skip it entirely and add an extra splash of soy sauce for depth.
Making It a Full Meal
The rotisserie chicken is what makes this salad feel like dinner instead of a side dish, but you can swap it for grilled shrimp, seared tofu, or even a soft-boiled egg if that's what you have. Leftovers keep in the fridge for about a day, though the cucumbers will start to get soggy as they release more water. I like to prep the dressing and cucumbers separately, then toss them together right before serving if I know I'll have leftovers.
- Add roasted peanuts or cashews for extra crunch and richness.
- Toss in thinly sliced radishes or shredded carrots if you want more color and texture.
- Serve it over chilled rice noodles or alongside steamed jasmine rice to stretch it further.
Save to Pins This is the kind of recipe that makes you feel like a genius even though it's almost embarrassingly easy. Serve it cold, eat it fast, and don't be surprised when people ask you to make it again.
Questions & Answers
- → How should I prepare the cucumbers for this dish?
Gently smash the whole cucumbers using a rolling pin or the flat side of a chef's knife until they crack but remain mostly whole, then cut into angled 2-inch sections to enhance texture and presentation.
- → Can I use other types of chicken instead of rotisserie?
Yes, poached or grilled chicken can be used as an alternative; just shred it finely to blend well with the cucumber and dressing.
- → Is it necessary to include MSG in the dressing?
MSG is optional and can be adjusted to taste or omitted entirely without compromising the dish's overall flavor balance.
- → What garnishes best complement this cucumber salad?
Toasted sesame seeds add a nutty crunch while fresh cilantro leaves provide a bright herbal note, enhancing the salad’s layered flavors.
- → How long should the salad sit before serving?
Allow the dressed cucumbers to sit for about 5 minutes so the flavors meld, then top with chicken and serve immediately for optimal freshness.