Ingredients
Scale
- 2 large English cucumbers
- 1 ripe avocado, cubed
- 1 cup cooked rotisserie chicken, shredded
- 1/2 cup shelled edamame, steamed
- 1/2 teaspoon kosher salt
- 2 tablespoons Greek yogurt (plain, non-fat)
- 1 tablespoon chili crisp or chili oil
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- Optional: Sliced green onions for garnish
Instructions
- Step 1: Smash and Salt the Cucumbers
Place the English cucumbers on a sturdy cutting board. Use the side of a wide chef’s knife or a rolling pin to firmly press down and “smash” the cucumbers until they split open. Once split, slice them into bite-sized, irregular chunks. Place the pieces in a colander, toss with 1/2 teaspoon of salt, and let them sit for about 5 to 10 minutes. This draws out excess water, ensuring your salad stays crunchy and doesn’t get soggy. - Step 2: Whisk the High-Protein Dressing
In a small mixing bowl, combine the Greek yogurt, chili crisp, soy sauce, rice vinegar, toasted sesame oil, and minced garlic. Whisk these ingredients together until the dressing is smooth and creamy. The Greek yogurt adds a hidden protein boost and a tangy creaminess that pairs perfectly with the spicy chili oil. - Step 3: Combine and Toss
Pat the cucumbers dry with a paper towel and transfer them to a large mixing bowl. Add the shredded rotisserie chicken, steamed edamame, and cubed avocado. Pour the prepared dressing over the top. Gently fold the ingredients together using a spatula, being careful not to some mash the avocado too much. You want the avocado to remain in chunks while lightly coating the other ingredients. - Step 4: Plating and Garnishing
Divide the salad into two bowls. Sprinkle generously with toasted sesame seeds and sliced green onions. For an extra kick, drizzle a little more chili crisp over the top before serving. Serve immediately while the cucumbers are at their peak crunchiness.
- Cook Time: 15 minutes