Ingredients

• 10 cucumbers, diced
• 1 1/2 teaspoons salt, divided
• 1 whole chicken
• 1/2 piece cassia cinnamon, broken into small pieces
• black peppercorns
• 4 whole cloves
• 4 cardamom pods
• 1 bay leaf
• 2 tablespoons mayonnaise
• 2 tablespoons light mayonnaise
• 1 clove garlic, crushed

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Instructions

1. Place cucumbers in a bowl; sprinkle with 1 teaspoon of salt.
2. Fill a pot with water; add remaining 1/2 teaspoon salt, chicken, cinnamon, peppercorns, cloves, cardamom, and bay leaf. Bring to a boil; cook until chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C), about 35 minutes.
3. Transfer chicken to a cutting board; cool until easily handled, about 15 minutes. Remove skin and bone; cut chicken into small pieces. Transfer to a bowl.
4. Stir mayonnaise, light mayonnaise, and garlic into the cucumbers. Pour over chicken and mix until combined.