adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smashed Cucumber Chicken Salad
Smashed Cucumber Chicken Salad
0 Likes
Prep Time:
5 minutes
Total Time:
35 minutes
Satisfying Chinese chicken cucumber salad - perfect for summer nights.
Ingredients:
  • For the salad:
  • 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds)
  • 1 teaspoon kosher salt
  • 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge
  • 2 tablespoons sesame seeds, to serve
  • Cilantro leaves, to serve (optional)
  • Dried red chili flakes, to serve (optional)
  • For the dressing:
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce, tamari, or coconut aminos
  • 2 tablespoons honey
  • 2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro
Instructions:
  • Prepare the cucumbers: Rinse them thoroughly and dry gently. Use a large knife or cleaver to smash the cucumbers in multiple spots lengthwise until they split into strips. Break them by hand into bite-sized pieces.
  • Prepare the cucumbers: Place cucumber pieces in a colander set inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently to ensure even salting. Refrigerate for 30 minutes to allow the salt to draw out excess moisture from the cucumbers, resulting in a crisper texture.
  • Prepare the dressing by combining rice vinegar, soy sauce, honey, ginger, minced garlic, and cilantro. Refrigerate while the cucumbers drain.
  • Prepare the salad: Place the cucumbers in a bowl. Mix in the shredded chicken and dressing, then gently combine. Adjust seasoning with a splash of vinegar or soy sauce if desired. Serve on plates, garnish with sesame seeds, dried chili, and cilantro. Enjoy right away as leftovers are not recommended.

Similar Recipes