Description
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
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons soy sauce or coconut aminos
- 1 teaspoon honey (optional)
- 1 pound coarsely shredded cooked chicken, about 2 1/2 cups (from a store-bought rotisserie chicken or leftovers)
- 1/2 to 1 teaspoon red-pepper flakes OR one small Thai chile pepper
- toasted sesame seeds (optional garnish)
- chopped fresh cilantro (optional garnish)
Instructions
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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.
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Remove the cucumbers from the refrigerator and drain any liquid in the bowl.
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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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipe
- Cuisine: Asian