Whole Cucumber Logan Salad

I stumbled onto this whole cucumber salad trend while scrolling late one night, and something about the simplicity of it called to me—no chopping, no fussy plating, just cucumbers smashed and tossed with whatever you have on hand. The first time I made it, I was skeptical that something so casual could taste this good, but the moment that salty-savory dressing hit the warm, tender chicken, I understood why everyone was obsessed. It's the kind of meal that feels like you're cheating because it comes together in 15 minutes, yet tastes like you've been cooking all afternoon.

I made this for a friend who was between cooking phases—you know, when someone's been living on toast and cereal for a week. She watched me casually smash a cucumber with a rolling pin and laughed, then took one bite and immediately asked for the recipe. That's when I knew it wasn't just trendy, it was actually good enough to change someone's dinner rotation.

Ingredients

• 2 whole Persian or mini cucumbers (or 1 large English cucumber): These stay mostly intact when smashed, giving you tender but still-crunchy bites that don't turn mushy like chopped ones do.
• 2 scallions, finely sliced: They add a sharp green note that keeps the whole dish from feeling heavy, even though you're tossing it with oil and chicken.
• 2 cloves garlic, finely minced: Raw garlic becomes mellowed and sweet once it sits in the dressing, so don't skip this—it's the backbone of flavor.
• 1 cup rotisserie chicken, skin removed and shredded: The pre-cooked convenience is the whole point here; buy it still warm from the store if you can.
• 1 tablespoon light soy sauce: Use gluten-free tamari if you need to, and don't be tempted to use regular dark soy sauce, which will overpower everything else.
• 2 teaspoons rice vinegar: This is gentler than regular vinegar and gives the dressing a subtle sweetness that balances the heat and salt.
• 1 teaspoon toasted sesame oil: The toasted kind is what you want here—it has an almost nutty depth that regular sesame oil can't touch.
• 1/2 teaspoon MSG (optional): I was skeptical too until I tried it; even a small amount makes every ingredient taste more like itself.
• 1 teaspoon sugar: This tiny amount rounds out the flavors and prevents the dressing from tasting too sharp or one-dimensional.
• 1/2 teaspoon chili flakes or chili crisp: Chili crisp with oil is my preference because it adds texture, but pure flakes work just fine if that's what you have.
• 1 tablespoon toasted sesame seeds: Toast them yourself if possible—they lose their magic fast once they're sitting in a jar.
• Fresh cilantro leaves (optional): I skip this sometimes when I'm lazy, but it adds a brightness that makes you want another bite.

Instructions

Smash the cucumbers:

Place whole cucumbers on your cutting board and use a rolling pin or the flat side of a chef's knife to gently press down until they split lengthwise and open up like flowers. You want them broken enough to absorb the dressing, but still chunky enough to feel substantial—almost like you're cracking them open to let the flavors in. Cut the pieces on an angle into 2-inch sections, which catches the light and makes the whole thing look less like salad and more like something worth photographing.

Build the base:

Toss your smashed cucumbers with the sliced scallions and minced garlic in a large bowl. At this point it looks sparse and a little sad, like nothing yet, but wait.

Make the dressing magic:

Whisk together the soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes in a small bowl until the sugar dissolves completely. Taste it straight from the spoon—it should taste bold and a little too salty, because the cucumbers are about to soften it all down.

Bring it together:

Pour that dressing over the cucumber mixture and toss everything until every piece is glossy and coated. Let it sit for 5 minutes while you heat up your plate—this resting time is when the magic happens and the flavors actually meld together instead of just sitting next to each other.

Assemble and finish:

Pile the dressed cucumbers onto a serving platter or bowl, then crown it all with your warm shredded rotisserie chicken. Sprinkle the toasted sesame seeds across the top like you mean it, add cilantro if you have it, and serve right away while everything still has that contrast between cool cucumbers and warm chicken.

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There's something about eating this straight from the platter, picking up pieces with your hands, that makes it feel less like dinner and more like a moment where you're actually tasting your food instead of just getting through it. My hands got sticky with sesame oil and I didn't care, and that's when I knew it had made the rotation for good.

The Smashing Technique That Changes Everything

The first time I chopped the cucumber into small pieces like a normal salad, and it was fine—fine, boring, forgettable. Then I tried the whole smash method and understood why this trend actually stuck around instead of disappearing like most viral food videos do. The smashed cucumber becomes tender enough to soak up dressing while staying crunchy at the edges, and it gives you these uneven pieces that catch the light and hold onto every drop of that savory, umami-rich sauce. The irregularity is actually what makes it look more appetizing; it's the opposite of the perfect, sterile chopped salad.

Why Rotisserie Chicken is Your Secret Weapon

Using store-bought rotisserie chicken isn't cutting corners—it's actually smart cooking. The chicken comes already seasoned and cooked, so you're not adding anything bland or flavorless to your bowl; you're adding something that's already had its own moment of glory in someone else's kitchen. The warm, already-rendered fat in the skin (even though you remove it) means the shredded meat stays moist and absorbs the dressing instead of becoming dry the way plain grilled chicken sometimes does. If you really can't find rotisserie chicken, poached chicken works, but grill marks are optional and honesty, unnecessary when everything else is this good.

Small Changes That Make It Your Own

This recipe is a jumping-off point, not a mandate, so feel free to play with it. I've added roasted peanuts for extra crunch, sliced radishes because I had them and they were beautiful, even fried onions once when I was feeling wild and it wasn't bad. The dressing is balanced enough that it can handle additions without falling apart, so don't be scared to make it yours.

• Add roasted peanuts or sliced radishes if you want even more texture contrast and don't mind the extra prep.
• If MSG still feels risky to you, just skip it and use a tiny pinch more salt instead, though you'll notice the difference.
• Chili crisp is better than plain flakes if you can find it, because those little oil-coated bits add texture and richness that flakes alone can't match.

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This whole cucumber salad has become the meal I make when I want something that feels impressive but doesn't ask much of me, which is exactly the kind of recipe worth keeping. It's proved to me that sometimes the trends actually know what they're talking about.

Common Recipe Questions

→ How should I prepare the cucumbers for this salad?

Gently smash whole cucumbers with a rolling pin or knife's flat side until they crack but mostly stay whole, then slice diagonally into 2-inch pieces for visual appeal and texture.

→ Can I substitute the rotisserie chicken with other proteins?

Yes, poached or grilled chicken can be used as alternatives to rotisserie chicken, maintaining similar flavors and texture.

→ Is MSG necessary in the dressing?

MSG is optional and can be adjusted or omitted according to taste preferences without significantly altering the overall flavor.

→ What garnishes work well with this dish?

Toasted sesame seeds add nuttiness and crunch, while fresh cilantro contributes a bright herbal note. Additional toppings like roasted peanuts or sliced radishes can enhance texture.

→ How long should the salad rest after tossing?

Allow the salad to sit for about 5 minutes after tossing to enable the dressing to meld and flavors to develop fully.