Chicken and Pork Satay with Walnut Sauce

California Walnut Board
  • Yield: 12-14 appetizers or 6 main course servings
  • Prep: 15 mins
  • Cook: 10 mins


3/4pound skinless, boneless chicken breasts, cut into strips
3/4pound boneless pork loin, trimmed and cut into similar strips as the chicken
1cup plain yogurt
1tablespoon curry powder
2teaspoons freshly grated ginger
6cloves garlic, peeled and minced
Walnut Dipping Sauce:
1 1/2cups California walnut pieces, toasted
1 1/2tablespoons olive oil
1/4cup low sodium soy sauce
1/3cup lime juice
1 1/2tablespoons brown sugar
2teaspoons red chili paste
1teaspoon honey
1/2teaspoon kosher salt, or salt to taste
1/2cup hot water
Garnish and serving:
1/2medium carrot, peeled and grated
1/2medium cucumber, peeled and grated
1/4cup cilantro leaves
2tablespoons lime juice
1tablespoon olive oil
3/4teaspoon kosher salt to taste
10 to 12 large leaves green leaf lettuce
1/3cup chopped California walnuts, toasted


  1. 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.
  2. Soak about 20 wood or bamboo skewers in water for at least 30 minutes. .
  3. Thread the marinated pork and chicken onto the skewers, weaving the strips evenly so they are secure.
  4. 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.
  5. 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.


Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 420
  • Fat 28g
  • Saturated Fat 4g
  • Polyunsaturated Fat 012g
  • Monounsaturated Fat 9g
  • Cholesterol 75mg
  • Sodium 660mg
  • Potassium 580mg
  • Carbohydrate 12g
  • Fiber 3g
  • Sugars 6g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 15%