1 lb Chicken Breast 2 Granny Smith Apples, diced into small pieces ½ cup Pecans ½ cup celery, diced into small pieces 1 jar Robert Reserve Roasted Pineapple Habanero Dip ½ cup Mayonnaise
1. Boil chicken for 20-30min, or grill. 2. Shred chicken. 3. Mix apples, pecans, celery with shredded chicken; separately mix dip with mayonnaise. 4. Combine all ingredients together, until well incorporated. 5. Chill in for 30 minutes and serve
Southwest Style Potato Salad
½ jar of Roberts Reserve Southwest dip 2 tbsp of Adams Reserve Steak Au Poivre Rub 5 lbs of potatoes 1 cup of mayonnaise 3 celery stalks 8 hard boiled eggs 1 bunch of green onions, thinly sliced 2 cups of cooked bacon
1. Boil your potatoes until soft all the way through. Peel and cube the potatoes. 2. Cut the hard boiled eggs, celery, and green onions, and place into a bowl and combine. 3. Season the potato mixture with the rub, then in the mayo and Southwest dip.