You are here: Home » Recipes » Chicken and Pork Satay with Walnut Sauce Chicken and Pork Satay with Walnut Sauce Recipe by California Walnut Board Yield 12-14 appetizers or 6 main course servings Prep 15 mins Cook 10 mins A walnut dipping sauce matches perfectly with chicken and pork satay. California Walnut Board PrintEmail Ingredients Marinade:3/4 pound skinless, boneless chicken breasts, cut into strips3/4 pound boneless pork loin, trimmed and cut into similar strips as the chicken1 cup plain yogurt1 tablespoon curry powder2 teaspoons freshly grated ginger6 cloves garlic, peeled and mincedWalnut Dipping Sauce:1 1/2 cups California walnut pieces, toasted1 1/2 tablespoons olive oil1/4 cup low sodium soy sauce1/3 cup lime juice1 1/2 tablespoons brown sugar2 teaspoons red chili paste1 teaspoon honey1/2 teaspoon kosher salt, or salt to taste1/2 cup hot waterGarnish and serving:1/2 medium carrot, peeled and grated1/2 medium cucumber, peeled and grated1/4 cup cilantro leaves2 tablespoons lime juice1 tablespoon olive oil3/4 teaspoon kosher salt to taste10 to 12 large leaves green leaf lettuce1/3 cup chopped California walnuts, toasted Instructions To marinate the chicken and pork, cut them into strips about 1 inch wide and 3 – 4 inches long. Place the chicken in one zip-lock bag and the pork in another bag. In a bowl combine the yogurt, curry powder, ginger, and garlic and stir to combine. Pour the yogurt mixture into the two bags, dividing it evenly. Message the bags gently to distribute the marinade, then seal and refrigerate for 3 – 5 hours. In the meantime, prepare the remaining parts of the recipe. Soak about 20 wood or bamboo skewers in water for at least 30 minutes. . Thread the marinated pork and chicken onto the skewers, weaving the strips evenly so they are secure. When you are ready to serve, combine the carrot, cucumber, cilantro, lime juice, olive oil and salt in bowl and stir to combine. Line a large platter with lettuce leaves and spoon the carrot mixture over the lettuce. Oil a grilling rack or coat with nonstick cooking spray. Over a gas or charcoal fire, grill the satays 3 to 5 minutes on each side, until cooked through. Alternately, the satays may be cooked indoors, on a rack under the broiler. Place the cooked satays on the lettuce-lined platter, sprinkle with the walnuts, and serve with the dipping sauce. Recipe courtesy of the Chef Jim Coleman.