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Description
A few simple elements — shredded rotisserie chicken, smashed, salted and drained cucumbers, and a sweet and spicy dressing — come together quickly in this Sichuan-inspired salad. The end result: a fresh, crunchy, flavorful main, served cold with no cooking time, perfect for hot summer days when turning on a stove feels like a Sisyphean task. It keeps in the fridge for a few days and tastes even better once the cucumbers have had a chance to marinate and soak up the briny dressing overnight. For a whole other salad, add chickpeas to whatever’s left, or sandwich leftovers between a couple of slices of bread to make a far-from-ordinary lunch.
Ingredients
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6Persian or other thin-skinned small cucumbers 1/2teaspoon fine sea salt 1/4cup unseasoned rice vinegar 1tablespoon sesame oil (untoasted or toasted) 2teaspoons soy sauce 1teaspoon honey (optional) 1pound coarsely shredded cooked chicken, about 2½ cups (from a store-bought rotisserie chicken or 1 pound poached chicken breast, see Tip) 2tablespoons chopped fresh cilantro 1/2 to 1teaspoon red-pepper flakes 2teaspoon toasted white sesame seeds (optional)
Directions
Trim off the ends of the cucumbers and halve the cucumbers lengthwise. Place the flat side of each piece on the chopping board and, using the back of a chef’s knife, mallet or other heavy tool, smash the cucumbers to flatten them. Further break the flattened cucumbers by hand, then place them in a colander set over a large bowl. Mix in the salt and refrigerate 20 minutes to chill and drain. Remove the cucumbers from the refrigerator. In the same large bowl (wipe dry if necessary), whisk together the vinegar, sesame oil, soy sauce and honey (if using). Add the drained smashed cucumbers and shredded chicken, and mix well. Top with cilantro, red-pepper flakes and sesame seeds, if you like. Though enjoyable at room temperature, this salad is best served chilled.
Notes
To poach 1 pound boneless skinless chicken breasts: Add 4 cups of cold water to a 4-quart (about 9-inch diameter) saucepan. Stir in 3½ teaspoons of salt. Place chicken breasts in a single layer in the pan, smooth side down. Cover the pot and bring the water to a boil over medium heat (this should take 10 to 12 minutes). Once the water begins to boil, flip the chicken breasts, cover the pot, turn off the heat and let the chicken cook undisturbed for 15 minutes. Transfer to a cutting board and let rest for 10 minutes.
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