Smashed Cucumber and Chicken Salad - Easy Recipe

Light, refreshing, and packed with flavor — this Japanese-style Cucumber Chicken Salad is one of those simple dishes that tastes like something you’d order at a cozy neighborhood spot in Japan.

The smashed cucumber gives it texture. The gently simmered chicken stays juicy and tender. And that soy-vinegar-sesame dressing? It soaks into everything beautifully.

It’s the kind of side dish I make when I want something fresh on the table — but also secretly want leftovers for myself later.

Perfect for:

Busy weeknight dinners
Summer lunches
Meal prep
Potluck side dish
Bento boxes

RECIPE

Servings: 3-4

Time: 20 min

Ingredients:

1/2 lb chicken thigh
Salt
1/2 cup water
1 tbsp sake
3 cucumbers
2 scallions
1 tsp grated ginger
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp sesame oil

Instructions:

Prepare the Chicken
Make several shallow slits across the chicken. This helps it cook evenly and absorb flavor.
Rub salt generously on both sides and let it sit for a few minutes.
Gently Cook the Chicken
In a frying pan, add chicken, water, sake, cover with a lid.
Turn it on a heat, bring to a boil, then reduce to a gentle simmer.
Keep covering and cook for 5–6 minutes until fully cooked through.
Remove from heat and let it rest.
Once cool enough to handle, slice or shred into bite-sized pieces.
Smash the Cucumber
Cut off both ends of the cucumber.
Starting from the end without the stem, place a wooden spatula or knife flat over the cucumber and gently smash.
It will naturally split open.
Remove the seedy center and tear into rustic pieces by hand.
The rough edges help the sauce cling better — and the texture is unbeatable.
Make the Sauce
In a bowl, combine chopped scallion, grated ginger, soy sauce, rice vinegar, sugar, sesame oil
Mix well until the sugar dissolves.
Assemble
Add the chicken and cucumber into a bowl.
Pour the sauce over and mix thoroughly.
Let it sit for 5–10 minutes before serving for maximum flavor absorption.
Serve chilled or at room temperature.