Whole Cucumber Logan Salad (Print Version)

Crunchy cucumbers with chili-sesame dressing and shredded rotisserie chicken make a fresh, protein-packed salad.

# What You'll Need:

→ Vegetables

01 - 2 whole Persian or mini cucumbers, washed
02 - 2 scallions, thinly sliced
03 - 2 cloves garlic, finely minced

→ Protein

04 - 1 cup shredded rotisserie chicken, skin removed

→ Dressing

05 - 1 tablespoon light soy sauce (gluten-free if needed)
06 - 2 teaspoons rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1/2 teaspoon MSG (optional)
09 - 1 teaspoon sugar
10 - 1/2 teaspoon chili flakes or chili crisp (to taste)

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - Fresh cilantro leaves (optional)

# Cooking Steps:

01 - Place cucumbers on a cutting board. Gently smash them with a rolling pin or flat side of a chef's knife until split but mostly whole. Slice into 2-inch diagonal sections.
02 - In a large bowl, mix smashed cucumbers, sliced scallions, and minced garlic.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, MSG, sugar, and chili flakes in a small bowl.
04 - Pour the dressing over the cucumber mixture and toss to coat evenly. Allow to rest for 5 minutes to develop flavors.
05 - Transfer dressed cucumbers to a serving platter and top with shredded rotisserie chicken.
06 - Sprinkle with toasted sesame seeds and optional cilantro. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes just as craveable.
  • Smashing the cucumbers releases their juice and creates craggy edges that grab onto every drop of dressing.
  • The rotisserie chicken transforms it from a side dish into a full meal without turning on the stove.
  • You can adjust the heat and umami to exactly what your mood needs that day.
02 -
  • If you skip the resting step, the cucumbers won't release their juice and the dressing will pool at the bottom instead of clinging to every piece.
  • Smashing too hard turns the cucumbers into mush, you want them cracked and craggy, not pulverized.
  • MSG is not the enemy, but if you're nervous, start with a quarter teaspoon and taste as you go.
  • Cold cucumbers make all the difference, if they're room temperature the whole salad feels flat and tired.
03 -
  • Taste the dressing before you pour it over the cucumbers, it should be slightly too salty and too tangy on its own because the cucumbers will dilute it.
  • Use your hands to toss the salad instead of tongs, you'll feel when everything is evenly coated and the cucumbers start to soften just a little.
  • If you want to meal prep, keep the chicken and cucumbers separate until you're ready to eat so nothing gets soggy.
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