Whole Cucumber Logan Salad

I discovered this salad completely by accident while scrolling through my phone during lunch, watching someone smash cucumbers with a rolling pin like they were releasing pure frustration. What caught me was how the whole thing came together in minutes, yet tasted like it had been marinating all day. The crunch, the garlic, that little hit of umami from the MSG, and then the rotisserie chicken on top made it feel like a meal I'd been craving without knowing it. I made it that same evening, and honestly, I haven't stopped thinking about it since.

The first time I made this for my roommate, she watched me smash those cucumbers with the rolling pin and laughed, asking if I was angry at them. By the time we sat down with our bowls, she was quiet except for the sound of chewing. That's when I knew I had a winner, because the best meals are the ones that make people stop talking.

Ingredients

• Persian or mini cucumbers: These smaller varieties have fewer seeds and thinner skins, so when you smash them, they break into irregular, crunchy pieces rather than getting mushy like large salad cucumbers would.
• Scallions: They add a gentle allium bite that complements the garlic without overwhelming it, and they stay vibrant and fresh even after sitting in the dressing for a few minutes.
• Garlic: Finely minced so it distributes throughout every bite, the raw garlic sharpness mellows just slightly as it sits with the vinegar and oil.
• Rotisserie chicken: Buying pre-cooked means you get tender, flavorful meat without any effort, and the skin removal keeps things light while the meat stays juicy.
• Light soy sauce: The saltiness anchors everything and brings out the natural sweetness in the cucumber, though you can swap for tamari if you need gluten-free.
• Rice vinegar: Milder than distilled vinegar, it adds tanginess without harsh notes, and it helps balance the savory elements.
• Toasted sesame oil: Just a teaspoon is enough because it's potent and nutty, adding warmth to the dressing that makes the whole thing feel intentional.
• MSG: This is optional, but honestly, it's the secret ingredient that makes people ask what you did differently—use it if you're comfortable, skip it if you prefer.
• Sugar: A small amount rounds out the dressing, softening the vinegar bite and letting all the other flavors shine through.
• Chili flakes or chili crisp: Start with less than you think and adjust to taste, because the heat builds as it sits with the acidic dressing.
• Toasted sesame seeds: The final garnish that adds toasted depth and visual texture, making everything look intentional rather than hastily assembled.
• Fresh cilantro: A bright, optional finish that adds herbaceous notes if you love cilantro, or you can skip it entirely if you're one of those people who thinks it tastes like soap.

Instructions

Smash your way to success:

Place whole cucumbers on a cutting board and use a rolling pin or the flat side of a chef's knife to gently press down with controlled pressure, letting them split naturally rather than crumble. You want them to crack open and break into irregular pieces, which creates those irresistible craggy surfaces that soak up the dressing.

Angle your cuts:

Cut the smashed cucumbers into roughly 2-inch sections on a slight angle, which isn't just for show—it actually increases the surface area and makes each piece feel more intentional on the plate.

Build your base:

Combine the smashed cucumbers, sliced scallions, and minced garlic in a large bowl, tossing gently to distribute the aromatics so every bite has garlic and scallion notes.

Whisk your magic potion:

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, MSG if using, sugar, and chili flakes until the sugar dissolves and everything is harmonious. The whisking matters because it emulsifies the oils slightly and ensures the chili flakes don't just sink to the bottom.

Let it marry:

Pour the dressing over the cucumber mixture and toss everything to coat evenly, then let it sit for 5 minutes so the cucumbers begin to soften slightly at the edges while staying crunchy in the center, and the flavors meld into something greater than their parts.

Plate with intention:

Transfer the dressed cucumbers to a serving platter, piling them generously so they look abundant and inviting, then crown everything with warm shredded rotisserie chicken right before serving.

Finish and serve:

Scatter toasted sesame seeds and fresh cilantro leaves over the top, then serve immediately while the cucumbers are still at their crunchiest and the chicken is still warm.

Save

My neighbor smelled the sesame oil and garlic wafting from my kitchen and invited herself over for a taste, and that's when I realized this salad is the kind of thing that invites people in rather than pushing them away. There's something about the combination that feels both simple and impressive, like you've figured out a secret.

Why This Salad Changed How I Think About Quick Meals

For years I thought a fast meal meant something boring or cobbled together, but this salad proved that 15 minutes is enough time to create something with real depth and satisfaction. The viral trend of smashing cucumbers seemed gimmicky until I actually did it and realized the technique isn't just for looks—it fundamentally changes how the salad eats. Once you understand that small gestures like angling your cuts or letting the dressing rest actually matter, you start approaching even simple recipes with more intention.

The Art of Balancing Heat and Cool

The magic of this salad lives in the temperature play: warm rotisserie chicken meeting cool, crisp cucumber creates a kind of pleasant shock on the palate that keeps you engaged with every bite. The chili flakes add heat that builds slowly as they sit in the acidic dressing, so by the time you've finished your bowl, your lips are tingling pleasantly without being overwhelmed. I learned to taste as I go with the chili, because everyone's heat tolerance is different, and there's no shame in holding back—you can always add more, but you can't take it out.

Making It Your Own

This recipe is forgiving in the best way, and once you understand the skeleton of it, you can play around without losing what makes it special. I've added roasted peanuts for extra crunch, thin radish slices for sharpness, and even crispy fried shallots when I'm feeling fancy. The core—smashed cucumber, savory dressing, tender chicken—stays the same, but the variations keep it from becoming predictable even when I make it twice in one week.

• Roasted peanuts or cashews add a deeper, nuttier crunch that makes the salad feel more substantial without changing the essential vibe.
• Grilled or poached chicken works beautifully if rotisserie isn't available, though the rotisserie's subtle smokiness is hard to replicate.
• For gluten-free, swap the soy sauce for tamari and double-check your chili crisp label, because some brands sneak in unexpected ingredients.

Save

This salad has become my answer to the question of what to make when I want something that feels both effortless and impressive, and that's a rare thing to find. Every time I make it, I'm reminded that the best recipes are the ones that fit into real life without demanding too much.

Recipe Help & Answers

→ How do I prepare the whole cucumbers for this dish?

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

→ Can I substitute the rotisserie chicken with another protein?

Yes, poached or grilled chicken works well as alternatives to rotisserie, maintaining the dish's rich flavor and protein content.

→ Is MSG necessary in the dressing?

MSG is optional and can be omitted or adjusted to taste without drastically affecting the overall flavor of the dressing.

→ What can I serve alongside this cucumber salad?

This refreshing salad pairs nicely with chilled white wine or iced green tea for a complete light meal experience.

→ Are there any allergen considerations?

The dish contains soy from the soy sauce and sesame seeds. Check the rotisserie chicken labels for additional allergens if needed.