Whole Cucumber Logan Salad

There's something oddly satisfying about smashing a cucumber with the side of a knife—it's almost meditative, the way the vegetable cracks open but stays mostly whole. I discovered this salad during one of those weeks when my fridge was dangerously simple: cucumbers, a rotisserie chicken I'd grabbed on autopilot, and a scattered collection of Asian pantry staples. What emerged was something unexpectedly vibrant, the kind of dish that feels light but somehow complete, with that addictive umami depth that makes you reach for another bite before you've finished chewing.

I made this for a friend who'd been staying with me, and she ate half the platter before I'd even set down serving spoons. She kept saying it tasted like something from a restaurant she couldn't quite remember, and I realized that was partly the point—it feels a little bit fancy, a little bit trendy, but made without pretension in your own kitchen, which somehow makes it taste better.

Ingredients

• Persian or mini cucumbers: These smaller varieties have thinner skins and fewer seeds than large varieties, so they're more pleasant to eat whole or smashed. If you can only find English cucumbers, one large one works perfectly, just cut it into shorter sections for easier smashing.
• Rotisserie chicken: The skin holds flavor but can feel heavy here, so I always remove it. Shred it generously—uneven pieces feel more natural than perfect strands.
• Soy sauce: Light soy sauce is thinner and less salty than dark; it lets other flavors breathe. Check the label for gluten if that matters to you.
• Toasted sesame oil: Use the amber-colored kind, never clear sesame oil. A little goes far because it's intensely aromatic.
• MSG: This is optional but genuinely transforms the dish. If you've avoided it based on old myths, it's worth trying in small amounts—it just deepens savory flavor.
• Chili flakes or chili crisp: I prefer chili crisp because it adds texture and a bit of oil, but dried flakes work too. Start with less than you think you need.
• Sesame seeds: Toast them yourself in a dry pan for 2–3 minutes if you can; the difference is worth it.

Instructions

Smash the cucumbers thoughtfully:

Lay whole cucumbers on a cutting board and press down firmly with the flat side of your knife or a rolling pin until they crack and split but stay mostly intact. The goal is breaking the structure just enough to let dressing seep in while keeping them textured. Once cracked, cut them at an angle into 2-inch pieces, which looks a little more intentional than straight cuts.

Combine vegetables with aromatics:

Toss the smashed cucumbers with sliced scallions and minced garlic in a large bowl. The raw garlic will be sharp at first, but it softens slightly as it sits with the cucumber juice.

Build the dressing:

Whisk soy sauce, rice vinegar, sesame oil, MSG (if using), sugar, and chili flakes in a small bowl until the sugar dissolves. Taste it straight—it should feel intense and a little funky, almost intimidating. That's correct.

Dress and rest:

Pour the dressing over the cucumber mixture and toss until everything is coated and glistening. Let it sit for 5 minutes so the cucumbers soften slightly and absorb the flavors, creating their own light brine.

Plate and top:

Mound the dressed cucumbers on a serving platter and crown them with shredded rotisserie chicken. The chicken should sit casually on top, not mixed in—this way you get both textures in each bite.

Finish with crunch and color:

Sprinkle toasted sesame seeds generously over everything, and scatter cilantro on top if you have it. Serve immediately while the cucumbers still have some snap to them.

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There was a moment, maybe the third time I made this, when I stopped thinking of it as a salad and started thinking of it as a whole thing unto itself. It's substantial enough to be a real meal, yet it never feels heavy. That's when I knew it would stay in my rotation.

The Secret of Smashing

The smashing technique is the secret handshake of this dish. When you crack open a cucumber rather than slice it, you create more surface area for the dressing to cling to, and the irregular pieces feel less uniform and more alive on the plate. Some pieces will be thicker, some thinner—that variation is what makes each bite interesting. I've made this with pre-cut cucumbers out of laziness, and it's technically fine, but it loses something essential, a textural satisfaction that justifies the extra two minutes of work.

Why Rotisserie Chicken Works Here

Using rotisserie chicken instead of cooking your own is not a shortcut; it's a choice. The meat is already seasoned and tender, and it adds richness without requiring heat in your kitchen. This salad doesn't need a perfectly cooked homemade bird—it needs the convenience and mild flavor of rotisserie so that the bright, punchy dressing can be the star. If you want to use grilled or poached chicken, go ahead, but know that you're changing the personality of the dish.

Making It Your Own

This salad is a template with guardrails, not a strict formula. Once you make it once, you'll see where you want to improvise. Some people add crunch with roasted peanuts or sliced radishes; others mix in a handful of herbs or swap the cilantro for mint. The dressing ratios are forgiving—if you like more heat, add more chili. If you're MSG-shy, the dish still works without it, just slightly less savory. The point is to build something that tastes refreshing and a little bit special, using ingredients you actually enjoy eating.

• Try adding crispy fried shallots or chili garlic oil for extra depth and texture.
• If you have Vietnamese or Chinese chili crisp on hand, that's even better than plain chili flakes.
• Make it vegetarian by swapping the chicken for crispy tofu or leaving it off entirely—the salad stands on its own.

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This is the kind of recipe that sneaks into your regular rotation because it actually gets made. It asks very little of you and gives back something genuinely delicious.

Recipe FAQs

→ How do I prepare the cucumbers for this dish?

Gently smash whole cucumbers using a rolling pin or the flat side of a knife until they split but stay mostly intact, then cut into 2-inch angled sections for texture and presentation.

→ Can I use a different type of chicken?

Yes, poached or grilled chicken can be substituted if rotisserie chicken isn't available, maintaining the protein element of the dish.

→ What is the role of MSG in the dressing?

MSG enhances umami and depth of flavor, but it's optional and can be adjusted or omitted based on preference.

→ Are there any allergen considerations?

This dish contains soy from soy sauce and sesame; check your chicken and seasonings for any additional allergens.

→ How can I add extra crunch or garnish?

Try adding roasted peanuts, sliced radishes, or fresh cilantro leaves as garnish to enhance texture and flavor complexity.