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Smashed Cucumber and Chicken Salad Dish

Smashed Cucumber
and Chicken Salad

Recipe and Photo by: Andrea Buckett for OGVG


Seedless Cucumber
2 Ontario Greenhouse Grown Seedless cucumbers


¼ tsp salt


¼ cup canola oil


2 tbsp seasoned rice vinegar


1 tsp granulated sugar


1 tbsp minced fresh ginger


2 tbsp Chili-garlic paste


1 tbsp tamari or soy sauce


1 tsp Sesame oil


1/2 Ontario Greenhouse Grown Red Pepper, seeds and pith remove and sliced thinly


½ cup torn fresh cilantro


¼ cup torn fresh mint


3 cups cooked shredded chicken


Optional: ½ cup chopped peanuts


Cut the cucumbers in half lengthwise and place cut side down on to the cutting board.


Use a mallet or rolling pin and smash the cucumber along its length.  Discard any seed membranes that pop out and then cut the cucumber into bite sized pieces.


Toss the cucumber pieces with 1/4 tsp salt and place in a fine mesh sieve, set over a bowl, to drain. Let the cucumber sit for 10 min.


In a large bowl, whisk together canola oil, rice vinegar, sugar, ginger, chili-garlic paste, soy and sesame oil. Mix in the drained cucumbers, red pepper, cilantro, mint and shredded chicken.


Spoon the salad out on to a platter and garnish with chopped peanuts.


Recipe and Photo by: Andrea Buckett for OGVG