Mango Chutney Chicken Glacier Style


Preparing this recipe in the convection oven of our rig tonight while camping in Glacier at Chewing Blackbones Campground while at a Gathering of RVs of all types!

Jennifer and Mike made a video of this and it will show all the step by step instructions. But here's the recipe.

I use the ingredients as a sauce and also as a salad dressing for the mixed green salad that will be nestled under the cooked chicken chutney.

This is an easy one dish meal!

Serves: 2 – 4


12 oz.            jar of mango ginger chutney (Patak's)

2 – 3 tbsp.    spicy brown mustard

1/2 cup        olive oil (good quality) or vegetable oil (for salad dressing)

1-2 lb.          raw boneless, skinless chicken breast, rinsed, dried and cubed

1 head          romaine lettuce or mixed greens

baking spray

salt and pepper to taste

optional:  1 cup sliced strawberries or apples.


Salad Dressing


  1.  In a small bowl combine 1/2 cup chutney and a tsp of spicy brown mustard.
  2. Add 1/2 cup oil, stir to combine.
  3. Add salt and pepper to taste.  Set bowl aside.

Chicken Chutney


  1.  Spray a 1 1/2 qt. or other small casserole dish with baking spray.
  2.  Add the remaining portion of chutney to the casserole.
  3.  Add mustard to desired taste.
  4.  Add raw cubed chicken, stir to combine.
  5.  Preheat convection oven to 350 degrees.
  6. When convection reaches temperature, open the oven, place the chicken dish on the convection rack.
  7. Close the convection oven door and enter the cooking time as 1800 which indicates 38 minutes.  Press start.
  8. Open the oven and check the chicken internal temperature with a probe thermometer.
  9. Add an additional few minutes if needed.
  10. The safe temperature for chicken is 165 degrees F.
  11. Place salad greens on a dinner plate or individual salad bowl(s).   Add salad dressing as desired.
  12. Top each individual salad with 1/2 – 2/3 cup chicken chutney.
  13. Add sliced strawberries or apples if desired.



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