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When the summer heat hits and the thought of turning on the oven feels like cruel and unusual punishment, this smashed cucumber and chicken salad is the answer. Inspired by the Sichuan flavors in Zainab Shah’s brilliant New York Times recipe, it takes just a handful of simple ingredients and zero stove time to deliver a meal that is light, refreshing, and full of flavor.
This recipe relies on shredded rotisserie chicken, smashed salted cucumbers, and a punchy sweet-spicy dressing to create a dish that is far more than the sum of its parts. The smashed cucumbers are key: they release excess water, soak up the tangy dressing, and add an incredible crunch that regular sliced cucumbers just can’t deliver. Toss everything together, let it chill, and you’ve got a protein-packed meal that works as lunch, dinner, or even a hearty snack straight from the fridge.
Smashed Cucumber and Chicken Salad: A Fresh No-Cook Dinner Winner
The beauty of this salad is that it is as healthy as it is easy. The cucumbers are hydrating and full of antioxidants. The chicken provides lean protein to keep you satisfied without weighing you down. And because it’s served cold, it’s perfect for hot days when you’d rather not even look at a stove. The sweet, salty, and spicy dressing is a flavor bomb that tastes even better after sitting overnight.
Make It Ahead and Enjoy It All Week
This smashed cucumber and chicken salad actually improves with time. As it sits in the fridge, the cucumbers continue to marinate in the briny, garlicky dressing, making the flavors even more pronounced. Leftovers are ridiculously versatile. Toss in chickpeas for a heartier version. Pile it between two slices of crusty bread for a far-from-basic chicken salad sandwich. Or just grab a fork and eat it straight out of the container while standing at the fridge. No judgment.
A No-Cook Recipe You’ll Make On Repeat
The brilliance of Zainab Shah’s recipe lies in its simplicity. It uses store-bought rotisserie chicken so you can skip cooking altogether, and smashing the cucumbers takes only a few satisfying whacks with the side of a knife. In just minutes, you’ve got a dish that is crunchy, juicy, salty, and sweet all at once.
Bookmark recipe because once you try it, it will become your go-to warm-weather staple. It is proof that the best meals don’t always require heat, hassle, or hours in the kitchen.
Hot day, zero desire to cook? This smashed cucumber and chicken salad is fresh, crunchy, and full of flavor thanks to rotisserie chicken, smashed cucumbers, and a sweet-spicy dressing. Bonus: it tastes even better the next day.
Ingredients
Scale
6 – 7 small thin-skinned small cucumbers
1/2 teaspoon salt
1/4cup unseasoned rice vinegar
1tablespoon toasted sesame oil
2teaspoons soy sauce or coconut aminos
1teaspoon honey (optional)
1pound coarsely shredded cooked chicken, about 2 1/2 cups (from a store-bought rotisserie chicken or leftovers)
1/2 to 1teaspoon red-pepper flakes OR one small Thai chile pepper
toasted sesame seeds (optional garnish)
chopped fresh cilantro (optional garnish)
Instructions
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. Chop the smashed cucumbers into one inch pieces, then place them in a colander set over a large bowl. Mix in the salt and refrigerate 20 minutes to chill and drain.
Remove the cucumbers from the refrigerator and drain any liquid in the bowl.
Whisk the rice wine vinegar, sesame oil, soy sauce and honey and Thai chile (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.
Notes
Serve at room temperature or chilled.
Store leftovers in the refridgerator for up to five days
