This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad:
Use thin-skinned cucumbers like English, Persian, or JapaneseMake sure your ingredients stay nice and cold right up until you toss the salad together and serve.Salt your cucumbers for 20 to 30 minutes (no longer!)Eat it immediately! Smashed cucumbers can get an off texture if they sit around too long.
Why “smashed” cucumbers? Sweet and mild, cucumbers are already a perfect vehicle for flavorful dressing, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Smashing also brings out the flavors and aromas in the cucumber itself. This isn’t a typical smashed cucumber salad because it contains chicken. The cold chicken added to the salad turns it into a meal.
More Light and Summery Chicken Salads
Classic Chicken Salad Chicken Salad With Tahini Dressing Curried Chicken Salad With Endive Chicken Panzanella Salad Avocado Chicken Salad
Two poached chicken breasts will make enough for this recipe. See: How to Poach Chicken Breasts.
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 ginger, finely grated 1 clove garlic, minced 1/4 cup cilantro, chopped
Use your hands to break the cucumbers into bite-sized pieces. Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl. Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)
