Crunchy cucumbers combined with garlic, chili, sesame oil, and shredded rotisserie chicken for a fresh meal.
# Components:
→ Vegetables
01 - 2 whole Persian cucumbers or mini cucumbers (or 1 large English cucumber), washed
02 - 2 scallions, finely sliced
03 - 2 cloves garlic, finely minced
→ Protein
04 - 1 cup shredded rotisserie chicken, skin removed
→ Dressing
05 - 1 tablespoon light soy sauce (gluten-free if preferred)
06 - 2 teaspoons rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - ½ teaspoon MSG (optional, adjust to taste)
09 - 1 teaspoon sugar
10 - ½ teaspoon chili flakes or chili crisp (adjust to taste)
→ Garnish
11 - 1 tablespoon toasted sesame seeds
12 - Fresh cilantro leaves (optional)
# Method:
01 - Place whole cucumbers on a cutting board and gently smash them with a rolling pin or flat side of a chef's knife until split but mostly intact. Cut cucumbers into 2-inch diagonal sections.
02 - In a large bowl, mix smashed cucumbers, scallions, and minced garlic thoroughly.
03 - Whisk together soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes in a small bowl until well combined.
04 - Pour dressing over the cucumber mixture, toss to coat evenly, and let sit for 5 minutes to meld flavors.
05 - Transfer dressed cucumbers to a serving platter, top with shredded rotisserie chicken, sprinkle with toasted sesame seeds and optionally cilantro leaves, then serve immediately.